One-pan pineapple fruit cake | Women's Weekly Food

Ingredients

• 450g can pineapple rings in syrup
• 1 ½ cups (330g) caster sugar
• ½ cup (125ml) extra smooth rum
• 1 orange, rind finely grated, juiced
• 1 ½ cups (240g) sultanas
• 1 ½ cups (225g) golden raisins
• 8 (160g) medjool dates, pitted, chopped finely
• 2 teaspoons finely grated fresh ginger
• 1 teaspoon vanilla extract
• 250g butter, chilled, chopped
• 4 eggs
• 1 ½ cups (225g) self-raising flour
• ¾ cup (110g) plain flour
• 1 teaspoon ground cinnamon
• 1 teaspoon mixed spice
• ¼ teaspoon ground mountain pepperberry (optional)
• TOPPING
• 50g butter
• ¼ cup (55g) caster sugar
• 1 ¼ cup (100g) flaked almonds, roasted
• ½ cup (80g) blanched whole almonds, roasted, halved
• ¼ cup (30g) slivered pistachios
• ¼ cup (55g) crystalised ginger, sliced thinly