Almond & Pineapple Christmas Cake with Festive Fruits .

INGREDIENTS

225g Country Products Light Soft Sugar

225g Butter – unsalted

4 Eggs

125g Self Raising Flour

125g Country Products Ground Almonds

225g Can Pineapple Slices – well drained

2 Tbsps warm water

50g Country Products Tropical Fruits

50g Country Products Blanched Almonds

25g Country Products Candied Papaya or Glace Pineapple

2 tbsps Apricot Jam

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Method

Grease and line an 8” loose bottomed cake tin.

Tie a double thickness of brown paper around the outside of the tin.

Cream sugar and butter until light and fluffy.

Add the eggs a little at a time and beat thoroughly.

Fold in the flour and ground almonds.

Drain and roughly chop the pineapple.

Roll in several changes of kitchen paper to absorb as much liquid as possible.

Fold pineapple into the cake mixture and mix to a soft dropping consistency.

If necessary add a little warm water.

Bake at 170C/Gas 3 for 1 ½ hours.

If the top of the cake begins to brown too much – cover with greaseproof paper.

Test with a skewer.

Leave cake in tin to cool for approximately ½ hour.

Warm and sieve the apricot jam.