Pineapple Fruit Cake

Name: Pineapple Fruit Cake
Total time: 2 h
Yield: Makes: 10–10-portion cake
Cuisine: Australia
Ingredients: 2 large eggs; ¼ tsp baking powder; 230 g / 8 oz self-raising flour; 400 g / 14 oz mixed dried fruit; 230 g / 8 oz crushed or grated pineapple, fresh or tinned; 150 g / 5 oz light muscovado sugar; 90 g / 3 oz candied peel, chopped; 90 g / 3 oz glacé cherries, quartered; 150 g / 5 oz butter

Preparation info

Makes:
10–10
-portion cake

Difficulty
Complex
Ready in
2 hr

Appears in

Cakes

By Geraldene Holt

Published 2011

About

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 butter
150 g / 5

Oceania
Australia
Cake
Vegetarian

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.