- 500 g dried mixed fruit cake mix
- 125 ml (½ C) brandy or Rhodes 100% Pineapple Fruit Juice Blend
- 250 ml (1 C) brown sugar
- 1 x 432 g can Rhodes Pineapple Crush in Light Syrup
- 125 g (½ C) butter
- 5 ml (1 t) mixed spice
- 5 ml (1 t) bicarbonate of soda
- 2.5 ml (½ t) salt
- 2 eggs
- 250 ml (1 C) cake flour
- 250 ml (1 C) self-raising flour
- to decorate: blanched whole almonds, glacé cherries
- Wash the dried fruit mix and place in a bowl.
- Pour over the brandy or Rhodes 100% Pineapple Fruit Juice Blend, cover and leave to soak overnight.
- Place the dried fruit mix and all the liquid into a medium saucepan.
- Add the brown sugar, Rhodes Pineapple Crush in Light Syrup, butter, mixed spice, bicarbonate of soda and salt.
- Bring to the boil, reduce the heat and simmer for 10 minutes.
- Remove from the heat and cool completely.
- Beat the eggs until light and fluffy.
- Sift the flours together.
- Fold the eggs and the flours into the fruit mix.
- Spoon the mixture into a baking pan that has been sprayed with non-stick spray and lined with 2 layers of baking paper.
- Smooth the top of the batter and decorate with the almonds and cherries.
- Bake the fruit cake in an oven that has been preheated to 180˚C for one hour.
- Reduce the oven temperature to 100˚C and bake for a further 20 minutes or when a wooden skewer inserted into the centre of the cake comes out clean.
As oven temperatures vary, as do baking pan sizes, check the cake regularly during the last 30 minutes of baking to make sure you don't overcook the cake.