I am not a big fan of fruit cake however, I love this pineapple fruit cake. I make it every Christmas – and I get a lot of folks wanting the recipe. This recipe is all made in one large pot so clean-up is also really easy. So, here it is – it is one of my Mum’s recipes.
1 can of pineapple – crushed or chunks (~450g) including the juice
12 oz mixed fruit
125 g butter
1 cup sugar
1 tsp mixed spice
1 tsp baking soda
pinch of salt
2 cups of all-purpose flour
1 tsp baking powder
1. In a large sauce pan, place the first seven ingredients.
NOTE: I use pineapple chucks as I prefer the bigger pieces of pineapple – I do cut them in half though.
NOTE: For the mixed fruit I use 1/2 a container of mixed peel/glazed cherries, 1/2 – 3/4 cup of raisins (golden raisins + raisins). You can include currents if you want.
NOTE: For the mixed spice, if you do not have this I use 1/4 tsp ginger, a pinch of nutmeg, pinch of cloves and 1/2 tsp of cinnamon.
2. Heat, and boil for 10 minutes. As the mixture rises, stir and to ensure no boiling over occurs.
3. Take off heat, allow mixture to cool. Pre-heat the oven to 325 degrees F (106 degrees C).
4. Grease and line a cake tin.
5. Add the two cups of flour, baking powder and 2 eggs to the fruit mixture, mix with a metal spoon until just blended.
6. Place into the mixture into the cake tin. Put into the oven and bake for 1 hour.
7. Take out of the oven and let cool for 10 minutes, remove from tin and place on a cooling rack.