Light Christmas Cake


Serves:


Ingredients:

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
2eggs
1/4 cup unsweetened pineapple juice
apricot jam
halved pecans (or walnuts)
glace cherries

Step-by-step:

  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.

Notes:

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