Light Christmas Cake



185g glace pineapple, chopped
185g chopped mixed peel
60g shredded coconut
1/2 cup chopped pecans (or walnuts)
1/2 cup SR flour
1/2 cup plain flour
60g butter
1/2 cupsugar
1/4 cup unsweetened pineapple juice
apricot jam
halved pecans (or walnuts)
glace cherries


  1. Combine pineapple, peel, coconut, and nuts, add 2 T of the flours sifted together and toss well. Beat together butter, sugar, eggs at high speed on mixer for 3 to 4 minutes.
  2. Stir in rest of flours alternately with pineapple juice. Lightly fold in fruit mixture. Spoon into a 20cm by 10cm loaf tin, lined with baking paper on base.
  3. Bake in slow oven for 1and 1/4 hours or until done when tested. Put aside until cold.
  4. Warm apricot jam, push through sieve, brush over cake. Decorate with cherries and nuts.


  1. Make one or two weeks before Christmas, wrap in foil and store in refrigerator.