Tropical Fruit Cake

The Tropical Fruit Cake Recipe is really simple to make. The pineapple and mango add a tropical flavor, but you can use any of your favorite dried fruits. 

Variation This recipe can be made into a traditional fruit cake by replacing the tropical fruit with currants, golden raisins, more raisins, and candied cherries.Makes: 12

Tropical Fruit Cake Recipe
2 cups (250 g) mixed dried tropical fruit, e.g., pineapple, mango, papaya, apricot
¾ cup (100 g) raisins
1 tsp pumpkin pie spice
4 oz (125 g) butter (diced)
¾ cup (125 g) brown sugar
5 fl oz (150 ml) cold water
2 cups (225 g) self-rising flour
1 egg (beaten)

Grease and line the bottom of a 2 lb (900 g) loaf pan (or use a loaf pan liner). On a cutting board, carefully chop the tropical fruit into small pieces, using a sharp knife.

Place the raisins, dried tropical fruit, pumpkin pie spice, butter, sugar, and water in a medium saucepan. Warm over a low heat until the butter has melted, stirring with a wooden spoon.

Bring the butter and fruit mixture to a boil and allow it to simmer for 5 minutes. Then remove the saucepan from the heat and leave the mixture to cool completely.

Preheat the oven to 300˚F (150˚C). When the mixture is cool, stir in the flour and the egg with the wooden spoon until combined. Then spoon the mixture into the prepared pan.

Bake in the center of the oven for 50–60 minutes, or until a skewer inserted into the middle comes out clean. Leave the cake to cool in the pan. When cool, serve in slices.

This cake tastes great served in thin slices, spread with a little butter.
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