Pacific christmas cake with tropical fruit & white chocolate

Ingredients

• 1 cup chopped dried mango
• 1 cup chopped dried papaya
• 1 cup chopped dried pineapple
• 1 cup glace cherries
• 1 cup chopped apricots
• 1 cup dried cranberries
• 100 g white chocolate, chopped small
• 1 cup macadamia nuts, chopped
• 1 cup of Bacardi rum
• 300 g butter, softened
• 1.25 cups brown sugar
• 4 eggs
• 2. 25 cups of SR Flour
• 1 teaspoon cinnamon
• 1 teaspoon ginger

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Preparation

• Place all the fruit and nuts in a bowl and pour over the Barcardi rum and allow to soak over night.
• Preheat the oven to 140 degrees centigrade. Grease and line the cake tin with greaseproof paper, allowing the greaseproof paper to come up the sides 4 centimetres higher than the cake tin.
• Beat the sugar and butter together until light and fluffy. Add one egg at a time and beat the mixture in between each addition.
• Add the flour, white chocolate and spices to the fruit and mix together, ensuring all the fruit is evenly coated. Add the butter mixture to the fruit and flour and mix together till well combined.
  
• Spoon mixture into cake tin then cover with a circle of greaseproof paper to protect the top from going too brown.
• Bake for 2 hours, 15 minutes and then check the cake with a skewer. If the skewer does not come out clean bake for a further 10 minutes and test again. repeat process until baked through.
• Allow to cool in the tin to retain the moisture. Wrap in tin foil, glad wrap or a cake tin until ready to ice or serve.

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