30 Days of Christmas Cooking
Day 19: Boiled Pineapple Fruit Cake
This is a Christmas cake with a difference. The pineapple adds a delightfully Australian flavour and makes a superb, moist cake that keeps well.
Ingredients:
440g pineapple pieces,
1 tsp mixed spice
500g mixed fruit
½ cup brandy or sherry or orange juice
200g glace cherries
2 eggs, lightly beaten
1 cup sugar
1 cup plain flour
1 tsp bicarb soda
1 cup self-raising flour
125g butter
¼ teaspoon salt
Method:
Pre heat oven to 160 degrees Celsius and line and grease a 20cm square tin. Combine pineapple, mixed fruit, cherries, sugar, bicarb soda, butter and spice in a large saucepan. Stir the fruit mixture over a medium heat until sugar dissolve and butter melted. Bring to a boil, reduce heat and allow to boil uncovered for 3 minutes. Add the brandy and allow to cool completely. Mix eggs into the fruit mixture until just combined. Stir through the sifted flours and salt. Pour into the tin; the cake may be decorated with blanched almonds if desired. Bake in the oven for 1½ hours, or until a skewer comes out clean. Cover with a tea towel and allow to cool in the tin.
Ingredients:
440g pineapple pieces,
1 tsp mixed spice
500g mixed fruit
½ cup brandy or sherry or orange juice
200g glace cherries
2 eggs, lightly beaten
1 cup sugar
1 cup plain flour
1 tsp bicarb soda
1 cup self-raising flour
125g butter
¼ teaspoon salt
Method:
Pre heat oven to 160 degrees Celsius and line and grease a 20cm square tin. Combine pineapple, mixed fruit, cherries, sugar, bicarb soda, butter and spice in a large saucepan. Stir the fruit mixture over a medium heat until sugar dissolve and butter melted. Bring to a boil, reduce heat and allow to boil uncovered for 3 minutes. Add the brandy and allow to cool completely. Mix eggs into the fruit mixture until just combined. Stir through the sifted flours and salt. Pour into the tin; the cake may be decorated with blanched almonds if desired. Bake in the oven for 1½ hours, or until a skewer comes out clean. Cover with a tea towel and allow to cool in the tin.
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