Tropical fruit cakes

It's time to jazz up the classic fruit cake to be enjoyed at any time for any season or occasion.
tropical fruit cakes
6 Item
2H 15M


Fruit and nut topping


1.Preheat oven to 150°C/130°C fan-forced. Grease six deep 8cm-round cake pans; line with baking paper.
2.Coarsely chop fruit. Combine fruit and nuts in large bowl.
3.Beat eggs and sugar in small bowl with electric mixer until thick and creamy. Add liqueur, butter and sifted flours; beat until combined. Stir egg mixture into fruit mixture. Press mixture firmly into pans.
4.Make fruit and nut topping; coarsely chop fruit; combine fruit with remaining ingredients in medium bowl. Gently press topping evenly over cake mixture.
5.Bake cakes about 1¾ hours. Turn cakes, top-side up, onto wire rack; brush tops with jam. Cool.

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