Pineapple and Cointreau Christmas Cakes
- 1 cup Fruit for Life Strawberries, chopped
- 1 cup Fruit for Life Mango, chopped
- 1 cup FFL Premium Quality Figs, chopped
- 2 cups mixed dried fruit
- 4 FFL Pineapple Rings
- 1 orange rind
- 1 cup brown sugar
- 1 tbsn treacle
- 175g butter, softened
- 3 large eggs
- 2½ cups plain flour
- ½ tspn mixed spice
- 1 tspn cinnamon
- ½ cup Cointreau
- 4 empty 425g beetroot tins
Mixed dried fruit can be soaked for several days in brandy or sherry. (optional) Place figs, mango and strawberries in a saucepan with about half a cup of water and simmer until softened.
Preheat oven to 150C. Cream butter, treacle and sugar in a mixing bowl until light. Scrape down the sides of the bowl. Add the eggs slowly on a medium speed. Sieve the flour and spices together. Gradually add the flour mix on a low speed until combined. Scrape down the beater and bowl. Mix in the orange rind and all of the dried fruit except for the pineapple rings.
Grease the 4 tins with butter and line with baking paper. Divide the mixture evenly between the four tins. Firmly press a pineapple ring into the top of the mixture in each tin, being careful not to let it sink below the mixture. Bake cakes in the oven for approximately 1½ hours or until cooked. Be sure to check that the cake is not browning too quickly. If it is the oven temperature should be reduced. Cooking time will vary between ovens. Test with a skewer. While cakes are still in their tins and hot from the oven, pour the Cointreau over each cake. When cooled, remove from tins and wrap as gifts or store in an airtight container.
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