- Making time 1 hour 30 minutes
- Preparation time 30 minutes
- 300 g unsalted butter at room temperature
- 200 g caster sugar
- Three large eggs, beaten
- 425 g self-rising flour sifted
- 75 g glace cherries
- 50 g mixed peel
- Three tablespoon angelica
- Three tablespoons walnuts
- 250 g can pineapple rings in syrup, drained and the syrup reserved
- Three tablespoons desiccated coconut
- 75 g sultanas
- Two tablespoons toasted
- Toasted shavings, to decorate
For the icing: –
- 250 g icing sugar
- 40 g unsalted butter, melted
- Two tablespoons desiccated coconut
The snake which cannot cast its skin has to die, as well the minds which are prevented from changing their opinions; they cease to be mind.
– Friedrich Nietzsche
- Beat the butter and sugar together in a bowl until pale and creamy, gradually mix in an alternate spoonful of beaten eggs and flour until all has been added
- Chop the dried fruits, nuts and pineapple then fold into the cake mixture with the coconut, sultanas and three tablespoons of the reserved pineapple syrup.
- Spoon the mixture into a greased and floured 23 cm rind mould, 20 cm cake tin, bake in a preheated oven, 1600C, set a timer for 11/2 hours if using a cake, leave the edges and turn out on to a wire, leave to cool completely.
- Make the icing, sift the icing sugar into the melted butter, then add one tablespoon of the reserved pineapple syrup and the coconut, stir to combine, then spread the icing over the top of the cake and a little down the sides. Sprinkle with toasted coconut shavings to decorate.