Quick And Easy
Pineapple Fruit Cake
This is a family favourite. My Mum always makes this for Christmas and for weddings too. The pineapple makes the cake moist, fruity and delicious. For me, it brings back childhood memories of putting up the Christmas tree. Serve it with ginger beer (they go surprisingly well together!
INGREADIENT
- 500 g mixed dried fruit
- 450 g (crushed) canned pineapple reserve liquid
- 2 tsp mixed spice
- 1 tsp ground ginger
- 1/2 tsp bicarbonate of soda
- 2 eggs beaten
- 1 cup plain flour
- 1 cup self-raising flour
- 1 tbs sweet sherry
- 125 g butter
- 1 cup sugar
Direction
- Preheat a fan-forced oven to 170C degrees. Grease a 22cm round cake pan.
- In a saucepan, mix sugar, butter, dried fruit, pineapple and syrup, mixed spice and ginger. Bring to the boil. Let boil for one minute.
- Take off heat and add bicarb soda, stir. Allow to cool to room temperature.
- Add flours and beaten eggs and mix with a spoon.
- Pour into a greased cake pan. Bake for 1 hour. Test with a toothpick, if it comes out clean, it's done.
- Drizzle warm cake with sherry.
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