-
Preheat the oven to 150C, grease a
20cm ring tin and line the base with greaseproof paper and grease
paper.
-
Stone dates, then chop pineapple and
apricots into fairly large pieces.
-
Leave remaining fruits and nuts whole.
-
Mix all fruits and nuts, reserving 1/2
cup combined nuts and glace fruits for topping.
-
Beat eggs until light and fluffy.
-
Add sugar, vanilla essence, rum and
butter.
-
Continue beating until well blended.
-
Sift flour with baking powder 3 times.
-
Add to mixture with fruit and nuts,
combine thoroughly.
-
Spoon mixture evenly into prepared
tin, arranged reserved 1/2 cup fruit and nuts over the top, pressing
down gently.
-
Bake for about 90 minutes, or until
cake is firm to touch.
-
Cool for 10 minutes in the tin before
turning out.
-
Store in an airtight container wrapped
in greaseproof paper.
