Festive Fruit and Nut Cake.

(Stained glass fruit cake). Chop pineapple and apricots into fairly large pieces; leave remaining fruit and nuts whole, mix all together well. In a separate bowl beat eggs until thick and creamy, add sugar, vanilla, rum and soft butter, beating until combined, stir in sifted flours and fruit and nut mixture. Divide mixture between 2 greased bar tins (base measures 7cm x 25cm) with base lined with greaseproof paper. Press mixture firmly into tins. Bake in a slow oven (150deg C or 300 deg F for electric ovens) 1 and 1/4 hours or until firm to touch; cool in tins 10 minutes before turning out. Keeping properties: will keep for up to three months if wrapped in plastic food wrap and stored in an airtight container in the fridge.