Grenada Light Fruit Cake
Pre-heat the oven to 150°C, 300°F, Gas Mark 2.
Grease and line an 20.5m (8") loose-bottomed cake tin with a double layer of greaseproof paper.
Cream butter and sugar together until light and fluffy, stir in ground almonds. Sieve flour with the Mace and Ginger. Beat the eggs one at a time into the creamed mixture, adding a spoonful of the flour with each. Add remaining flour and mix well.
Finely chop the apricots, quarter the cherries and drain the pineapple pieces reserving the juice. Finely chop the pineapple pieces.
Carefully stir prepared fruit into the cake mixture until all ingredients are thoroughly combined. Spoon mixture into the cake tin. Hollow the centre slightly and cook in centre of preheated oven for 2½-3 hours until cake is firm to touch. (Cover top of cake tin with foil if cake browns too quickly during cooking.)
For the topping arrange cherries in centre of the cake. To make a glaze, combine the apricot jam and water in a small saucepan and bring to the boil. Strain glaze through a sieve to remove any large fruit pieces.
Brush the glaze over the cherries, top and sides of the cake.
This cake will keep for up to 2 weeks stored in an airtight container or frozen, without the cherry topping and glaze for up to 4 months.
The cake may also be marzipanned and iced in the traditional Christmas way.