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
400g tin of crushed pineapple
350g mixed dried fruit – I like to use sultanas
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.