TROPICAL TEMPTATION FRUIT CAKE

450g (1lb) sultanas

225g (8oz) raisins

115g (4oz) currants

4 fl oz coconut rum (plus additional for maturing)

450g (1lb) dried tropical fruits (pineapple, papaya, mango, melon)

225g (8oz) candied cherries

50g (2oz) shredded coconut (sweetened and tenderised)

175g (6oz) candied citrus peel, chopped

300g (10oz) plain flour

½ tsp ground mace

½ tsp ground cinnamon

½ tsp baking soda

115g (4oz) almonds, coarsely chopped

115g(4oz) macadamia nuts, coarsely chopped

115g (4oz) butter or margarine, softened

200g (7oz) caster sugar

200g (7oz) light brown soft sugar

5 large eggs, slightly beaten

1 tablespoon milk

1 tsp almond essence

1. In a large bowl, combine sultanas, raisins and currants with Coconut Rum. Mix, cover and let stand overnight.
2. Grease and paper line a 10" tube pan or 3 x 2lb loaf tins
3. Cut tropical fruits into ½" pieces. Cut half of the cherries in half. Cut citrus Peel into thin strips. Add to sultanas, raisins and currants along with chopped nuts and mix well.
4. On a sheet of grease proof paper, sift 8oz flour, spices and baking soda. Set aside.
5. Preheat oven to 130oC, gas mark 1
6. Combine remaining 2oz flour with nuts and fruits, toss lightly.
7. In separate large bowl, beat butter with electric hand whisk until light. Gradually beat in caster sugar, then brown sugar. Beat until well mixed.
8. Beat in eggs, milk and almond essence until thoroughly combined.
9. Beat in flour mixture until just combined. Turn batter into fruit and nut mixture and mix well with your hands.
10. Turn into prepared pan(s) pressing down evenly all round.
11. Bake in 10" cake for 2 hours 45 minutes; loaf tins for 1 hour 45 minutes. When done, a wooden skewer or cocktail stick inserted near the centre should come out dry.
12. Let cake stand in tin on wire rack for 20 minutes to cool slightly, then turn out of pan, gently remove paper and let cool completely.
13. Wrap cooled cake in cloths soaked in additional coconut rum. Wrap tightly with a layer of cling film, then a layer of foil. Mature cake in a cool place for several weeks.
14. Matured cake may be served plain; glazed and decorated with additional whole nuts and dried/candied fruit pieces; or covered with marzipan and royal icing, depending on occasion and personal preference - but tastes great with a pina colada!