Saturday, 20 December 2014

Pineapple Christmas Fruit Cake
Ho Ho Ho!

Tis the season to be jolly and so it should be with this simple, last minute, Christmas Cake. For those who are a little bit behind with their Christmas organisation pop this in the oven whilst throwing up the Christmas tree...its that easy! 

This recipe has been handed down through the generations hence why the measurements are in old and new weights. To be honest I've only just got used to decimal currency. 

This recipe uses light brown sugar as opposed to dark brown sugar which you would find in a rich fruit cake recipe and there is no treacle. So, probably not one for the purists!


10 oz (283g) Mixed dried fruit
2 oz (57g) Glace cherries (chopped)
4 oz (113g) Butter
8 oz Light soft brown sugar
1 tsp Bicarbonate of soda
14oz (396g) Crushed pineapple
8oz (226g) Self raising flour
2 Eggs
Pecans halves
Glace Cherries - red and yellow
Prunes - ready to eat
Apricots - ready to eat
2 tbs Apricot Jam sieved


Put all ingredients except flour and eggs into a saucepan and slowly bring to the boil and simmer. 

Simmer for 15 minutes, stirring occasionally and then allow to cool.

Grease and line a 3 lb loaf tin or an 8" round tin with greaseproof paper, double lined. Some people will wrap their tins in newspaper to stop cake from burning

Heat oven to 170 degrees C.

Beat the eggs into the cooled boiled mixture followed by the sifted flour
Spoon into the tin and level off
Bake for 1 hour, then cover with two layers of foil and bake for a further 50 minutes to 1 hour. 
Test with a skewer, which will come out clean when inserted into the centre of the cake.

Allow cake to cool completely. Brush the top liberally with some of the jam and arrange the fruits. Brush with more apricot jam and tie a decorative ribbon around the edge. Voila! My job here is done.....

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