FRUITCAKE (PINEAPPLE)

So many people have asked me for my pineapple fruitcake recipe.

l think it's because there's a 450g tin of pineapple in it.

The pineapple makes it so moist, especially if you leave it for a week or so wrapped in cling wrap after cooking.

 l always make 2 at a time. You can freeze one plus it is cheaper to make if you buy a l kilo pack of mixed fruit compared to a 500 ml. pack. You can then cook them together and save 1 hour of electricity.

 At Christmas time l cook 4 at once and give them as gifts. Men all seem to like fruitcake.

If you would like to make one yourself, then here is my Pineapple Fruit Cake recipe.

 Pineapple Fruit Cake

500 grams of mixed fruit
1 cup of sugar
250 ounces of butter
450 grams of crushed pineapple (or cubed),
1 teaspoon bi-carb soda
1 tea spoon of mixed spice

Place above ingredients in a saucepan and bring to the boil, stirring until the sugar and butter dissolves. Simmer for 5 minutes. Remove from heat.

When cool add-

2 eggs
1 cup of S. R. Flour
1 cup of Plain Flour,
Place in a cake tin greased with butter and lined with paper on the base.

Cook for 60 minutes to 75 minutes @ 160 degrees (or longer if necessary).
To add that extra festive flavour add 1/4 cup of brandy or sherry or marsala or whatever you fancy.