Tinned Pineapple Fruit Cake

Tinned Pineapple Fruit Cake
Here is a delightful Antipodean Fruit Cake. Moist and juicy – no more than is to be expected from the inventors of the Raspberry Pavlova – serves four to six (depending on the size of the portions!

13-ozs/375-gms tin of crushed Pineapple
1-lb/500-gms Mixed Dried Fruit
4-0z/100 gms Butter
8-ozs/250-gms Caster Sugar
1 tspn Mixed Ground Spice
½ tspn Bicarb. of Soda
8-0zs/250-gms SR Flour
2 Eggs beaten

Put everything but the flour and eggs into a large saucepan and bring it to a rolling boil. Boil for 3 minutes exactly. Remove from heat and allow to cool completely. Fold in the flour and the beaten eggs. Tip the mixture into a buttered and lined 8” cake tin. Bake at 325 F, 170 C, Gas 3 for 1 1/2 hours. Turn the heat down a notch and let it bake for another 15 minutes until firm to the finger – a skewer pushed into the centre should come out clean. If not , bake it a little longer. (It may be necessary to cut back on baking time depending on the oven)

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