1. Chop the pineapple and apricots into fairly large pieces, and leave the remaining fruit and nuts whole. 2. Mix all these fruits and nuts together, then reserve a half cup of them for the topping. 3. Beat the eggs until light and fluffy, then add the sugar, vanilla essence, rum and softened butter. 4. Continue beating until well blended. 5. Sift the flour with the baking powder and salt and add with the fruit and nuts, mix thoroughly. 6. Grease a 20cm ring tin and line the base. 7. Spoon mixture evenly into the tin, arrange the reserved fruit and nuts over the top, pressing down gently. 8. Bake in a slow oven for about 1 1/2 hours or until cake is firm to touch. 9. Allow to cool for 10 minutes in the tin before turning out. 10. Store in an airtight container wrapped in foil. 11. To serve, cut into very thin slices with a very sharp knife-the thin slices show off the beautiful colours of the fruits. ---------------------------------------------------------------------------
Nutrition
Ingredients
