Jewelled Light Fruitcake

Ingredients

• 2 cups chopped candied mixed peel
• 2 cups coarsely chopped dried mango
• 1 1/2 cups golden raisins
• 1 1/2 cups blanched whole almonds
• 1 cup coarsely chopped candied pineapple
• 1 cup whole green candied cherries
• 1 cup whole red candied cherries
• 1 cup all-purpose flour
• 1 cup salted butter, softened
• 1 1/4 cups granulated sugar
• 5 large eggs
• 1 can (14 oz/398 ml) crushed pineapple, drained and squeezed dry
• 1 tbsp grated lemon peel
• 1 tsp vanilla
• 1/2 tsp almond extract
• 2 cups all-purpose flour
• 1 tsp salt

Directions

1. Preheat oven to 275°F. Line bottom and sides of two greased 9X5 inch loaf pans with parchment paper.
2. Combine mixed peel, mango, raisins, almonds, pineapple and cherries in a large bowl. Add 1 cup flour and toss to coat; set aside.
3. Using medium speed of an electric mixer, beat together butter and sugar until fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in crushed pineapple, lemon peel, vanilla and almond extract until smooth.
4. Combine 2 cups flour and salt in a bowl. Using low speed of an electric mixer, beat flour mixture into butter mixture until smooth. Add mixture to fruit mixture and stir to combine. Spoon batter into pans and spread evenly.
5. Bake for 2 – 2 1/4 hours or until a cake tester inserted in centres comes out clean. Cake tester may be sticky from fruit but should not be wet from batter. Cool cakes completely in pans on racks. Invert cakes onto racks and remove parchment paper. Wrap cakes with plastic wrap. Transfer wrapped cakes to zip-lock plastic bags.
6. Store cakes in a cool dry place for 3-4 weeks. Allowing cakes to season improves the flavour and makes them easier to slice. Check cakes for mould at least once a week. If mould should occur, discard cakes. Once seasoned, store cakes in the refrigerator or freezer.