The perfect home-made gift idea, try our white iced Glacé Fruit Slice Recipe.
1/2 cup (125g) chopped glace pineapple
1/2 cup (125g) mixed citrus peel or use dried papaya
1 1/2 cups (300g) glace cherries (we used a mixture of red and green ones)
1/4 cup (60g) chopped glace apricots or peaches
1/4 cup of your favourite liquor (brandy, sherry, rum, grand-manier)
185g butter, softened
1/2 cup caster sugar
1 1/2 cups plain flour
1/2 cup self raising flour
1/2 cup milk
1 egg white
1/2 tsp lemon juice
1 1/2 cups pure icing sugar, sifted
Xmas sprinkles (optional) we used white sprinkles at shoot
Place the dried fruit into a large bowl, pour over the grog and allow to soak while you prepare the remaining.
Preheat oven to 160C. Grease and line a 20x30cm slice tin, ensuring that the sides extend over the sides, this will help you remove the slice easily.
Cream the butter and sugar until just combined, then add the eggs one at a time, beating well after each addition. Stir in the fruit, flour and milk . Spoon into the prepared tray, smooth out and bake for 40 minutes or until cooked when tested.
Remove from the oven, cover with a clean tea-towel (this will help retain some steam and keep it moist) allow to cool in tin. Remove from tin when completely cold. Trim the edges, slice into 16 rectangles.
To prepare the icing, whisk the eggwhite and juice in medium sized bowl, gradually mix in the icing sugar until mixture is smooth and piping consistency. Place mixture into a small piping bag with a 2mm nozzle, pipe decorative stripes over the slice, while the icing is still moist, scatter over the sprinkles if you are using.