Heat the cream (don't boil). Your email address will not be published. I also love your cake tin. © 2020 A Mummy Too - Privacy Policy - Cookie Policy - How I work with advertisers - Contact. As it is this recipe would not be suitable for a vegan because it contains eggs and dairy butter. Cube the butter and add to the bowl with the sugar and syrup, creaming together until pale. This cake doesn't need to be kept in the fridge, so no need to use up vital fridge space. Put the dried fruit, dates, mango, orange zest and juice, rum and vanilla into a large non-metallic bowl or a food bag. After the cake has been decorated it's important to still keep it in a sealed container, in the pantry or cupboard. 1/2 cup golden raisins. I’m using a bundt tin to bake my tropical fruit Christmas cake, it makes a real statement, and the shape also helps the cake bake thoroughly all the way through. Cube the butter and add to the bowl with the sugar and syrup, … My mum always used brandy too (and still does). This is our favourite recipe, developed over several years, and it's extra special because as well as using a classic blend of spices, sultanas, raisins, currants, candied citrus peel, cherries and nuts, it also contains two slightly more tropical fruits: mango and pineapple! About 28 minutes to read this article. The shape of the cake makes it a bit fiddly to cover, so you might want to use a few pieces of tin foil, or beeswax wraps to build up around the cake, and cover the hole in the middle. If you love baking, why not join me on Stir Up Sunday to make this recipe. Remember the top of the cake in the tin will become the bottom when it’s turned out so you actually want it to be as flat as possible. We earn a commission for products purchased through some links in this article. Chill in refrigerator for 24 hours. For this recipe I’m using wheat-based plain flour, so no this is not gluten-free. Bake for 1 hour 15 minutes. It might sound a little strange, but it's utterly wonderful, resulting in a sweet, intense, moist cake that looks gorgeous and brings so much extra flavour to this wonderful Christmas fruitcake. For this tropical fruit Christmas cake, we’re not using any raising agents, the properties of the combination of egg and sugar will allow the cake to rise slightly but we don’t want it to dome up. Then you can add the eggs one by one with a few generous tablespoons of the weighed out flour, mix on low so all the ingredients stay in the bowl. Emily Leary. It's always on the last Sunday in November. If you’ve made your tropical fruit Christmas cake far enough ahead and want to give it a little Christmas drink to make the cake nice and moist then the best way to do this is make a few channels into the cake, using a metal skewer. This helps with the moistness and preservation of the cake. This looks so good and quite easy to make. Mixed peel or candied peel is the preserved peel of citrus fruits lemon and orange. That's just gorgeous with all the gold poured over it! You can unsubscribe at any time. Print this recipe. This Christmas cake is so moist and full of delicious flavours! Put the dried fruit, dates, mango, orange zest and juice, rum and vanilla into a large non-metallic bowl or a food bag. For more details, please see my Privacy Policy. https://www.justapinch.com/recipes/dessert/cake/tropical-fruit-cake-1963.html If you’re using a regular cake tin you might like to go down the classic Christmas cake method of double lining the tin. Add the mixed spice and nutmeg and mix through. Fold in the remaining flour, coconut and spices, followed by the stem ginger. Then on the day measuring spoons, and wooden spoon for mixing, you can use an electric whisk to get you started, then mix the fruit by hand. The moisture content is also slightly higher, which is why brown sugars, particularly dark brown sugars have the consistency of wet sand, as opposed to the very dry granulated white sugar. Thank you! As long as you keep the total amounts of dried fruit the same you can play around with different flavours, figs work well, or how about cranberries to add to the festivities. You can also subscribe without commenting. I would also recommend keeping it in a sealed container as I find opened butter has a tendency to absorb odors from the fridge. It will be in the baking section with the other dried fruits. You can reduce the risk of this by following a few simple steps. Once completely cool, turn out and wrap tightly in foil or beeswax cloth, place in an airtight container and place in a dark, cool cupboard. Bake in the centre of the oven at 160C (140C fan) for 1.5 hours then turn the heat down to 140C (120C fan) and cook for a further 1.5 hours or until the cake feels very firm when pressed. Set a timer so you remember to check the cake after one and a half hours, turn the oven down to 140C (120Cfan) at this point. You can make this cake without alcohol if you like, the alcohol does help in the preservation of the cake, so you should make an alcohol free version a little closer to Christmas day, rather than a month in advance. 3 tablespoons of aquafaba (the water you get in a tin of chickpeas). This tropical Christmas cake is perfect for a festive tea party, delightful after a mix and match dinner of leftovers on Boxing day. When you're ready, simply get out the number of slices you want, unwrap them, and pop them on a plate to thaw out overnight in the fridge. Make sure the container you’re using to store the cake is clean and dry and each time you unwrap the cake to feed it, wash your hands first, and handle the cake as little as possible. These Father Christmas cookies are crisp and light, gently flavoured with lemon and mixed spice and then decorate with sugar paste to create a very fun, very tasty and very festive treat. But in our house, the fun starts long before we take our first bite, right back in November when we tip the ingredients into the bowl and bake together as a family. Green ad links may earn me a small fee at no extra cost to you. This tropical fruit Christmas cake is already fully loaded with all the classics raisins, cherries, and sultanas with the added bonus of pineapple and mango too. Stir the cream into the chocolate to create a ganache, then spoon it carefully over the cake so that it drips down the sides. Poke holes in cakes using a wooden toothpick or bamboo skewer. It will keep in the freezer for up to 3 months. 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