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Pineapple Fruit Cake
- Makes:
10–10
-portion cake - Difficulty
Complex
- Ready in
2 hr
Published 2011
The pineapple in this Australian recipe contributes the fresh flavour of the fruit and keeps the cake fairly moist, so this is not a keeping cake. Store the cake, wrapped in greaseproof paper, in the refrigerator for up to a week.
Ingredients
150 g 5 oz 150 g 5
Method
Cream the butter with the sugar until light and fluffy. Add the eggs one at a time, beating them in well. Sift the flour with the baking powder and fold into the mixture alternately with the dried fruit, cherries and peel. Drain the pineapple in a sieve to remove surplus liquid, and fold the fruit into the mixture. Spoon the mixture into the prepared tin and smooth level.
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