A moist fruitcake that keeps well in a tin, ideal to share with unexpected visitors over a warm cup of tea or coffee.
Pineapple Fruit Cake
Preheat oven to 180°C
150g Demerara sugar
100g butter
400g tin of crushed pineapple
350g mixed dried fruit – I like to use sultanas
100g cherries
1 tablespoon whiskey
2 large eggs beaten
250g self raising flour, sieved
Place the first five ingredients in a pan and heat slowly stirring until the sugar has melted. Bring just up to almost boiling point, reduce heat and simmer for a few minutes. Allow to cool, then add the beaten eggs and the flour and mix to combine then stir in the whiskey. Pour into a greased and lined 8-inch cake tin and level the cake mixture. Bake in a preheated oven for approx 1½ hours. Allow cake to cool in the tin, and then store in an air tight tin or the freezer.
That sounds great! I’ll be over, oh, say, 3 o’clock?
Nancy, it might cut better if left a day or two.
Tuesday, then? 😉
You are on!
A wonderful fruitcake. Pineapple upside down cake is a favorite of mine. Nice recipe.
Dianne, Now there is something I never tried: Pineapple upside down cake, One of these days perhaps.
Yum. And as it’s half term, I have all the time in the world to make it 🙂 Thanks, Grannymar!
Kate, let me know how you get on and enjoy the results!
Does it work with any other tins of fruit?
Col, I never thought of trying, but you have set my mind working…. I love apricots and peaches. Mmmm!