Pineapple and rum Christmas Cake

So perfect for Australian conditions, a tropical Christmas Cake  you can make well before hand, or just the day before.  Originally this came from a Coles recipe, but I have adjusted some things in it.

If you only have pineapple slices in the cupboard, just wizz them up in the food processor before using.  The quality of the rum will dictate the quality of the taste, so I used 1/2 cup cheap rum in the cooking and 1/2 cup really expensive rum to 'feed' the cake afterwards.

Lets talk tins - Use a round 20cm tin and cook for 3 hours, or use two smaller square tins, make two cakes and cook for less time.  Its up to you.  I prefer the two smaller tins myself.  Line each tin with several layers of newspaper on the bottom to prevent any burning, then line with at least 3 layers of baking paper (or several of newspaper and 1 of baking paper).  I often put a small tray of water in the oven at the bottom while the cake cooks.

Nuts - use whatever you like, pecans work well, or chopped walnuts or almonds, or a mixture, whatever your family enjoys.  Fruit - pop in whatever your family loves, extra cherries, some glace ginger, lots of glace peel etc.

Cooling the cake is important - cover the top of the cake with foil, then turn the whole thing upside down with the tin on top on a smooth surface.    This will flatten the top of the cake for you.  Alternatively, simply cover with foil and leave to cool.  That will keep the moisture in and continue to cook the cake to perfection.

Storing - Once the cake is cooled overnight, cover with a couple of layers of plastic wrap and put into a container in the fridge.  Or wrap in foil and store in the fridge.  This works well in Australia with lots of hot weather.  If that is not a factor, use the container method and store in a cool dry place.  You can also freeze this for up to 6 months.

Pineapple and Rum Christmas Cake

Rating-moderate

Ingredients:

1kg dried mixed fruit
440g canned crushed pineapple in juice
250g butter
1-1/4 cups dark brown sugar 
2 tablespoons golden syrup
1/2 cup rum
100g nuts - chopped a little
grated rind of one orange
1 teaspoon ground cardamom
2 teaspoons mixed spice
grind of fresh nutmeg
1 teaspoon ground ginger
4 eggs
1-1/2 cups plain flour  (225g)
1/2 cup self raising flour (75g)
1/2 cup of rum extra.

Method:

In a saucepan, heat fruit, rum, butter, golden syrup and 1/2 cup rum, stir over medium heat for about 10 minutes until everything is incorporated and dissolved.  Then boil for 2 minutes until all the fruit is plump and the syrup is thickened.  Set aside to cool completely for about 2 hours.
Line tin (see above) and put oven on 150C (not fam forced).
Add to the fruit mixture the nuts, orange rind and spices and mix.
Combine the eggs together and add to the fruit.
Combine the flours and add to the mixture. 
Fill tin(s) and tap the tins on the bench a couple of times to settle it down. 

Cover the top with foil with a large hole in the middle for the first hour of the cooking time.  Remember to take it off!!
Place in oven for 3 hours if using one tin, less if using smaller tins.
A skewer must come out of the cake cleanly to ensure it is cooked in the middle.

Once cooked, brush the top of the cake with the other 1/2 cup of rum and cool overnight (see instructions above).