Pineapple Fruitcake Recipe
This delightful, non-traditional fruitcake is a personal favorite of mine. I first tried it when my friend Julie shared her version with me. Julie’s recipe doesn’t include mixed spice, but I find that the warm, aromatic flavor of mixed spice adds a wonderful depth to the cake. Light, fruity, and just perfect for the holiday season, this Pineapple Fruitcake is sure to become a new favorite in your recipe collection.
Ingredients
| Ingredient | Quantity |
|---|---|
| Crushed pineapple | 1 can (12 oz) |
| Butter | 4 tbsp |
| Raisins | 1 cup |
| Sugar | 1 cup |
| Mixed spice | 1 tsp |
| Bicarbonate of soda | 1 tsp |
| Salt | Pinch |
| Self-raising flour | 1 cup |
| Plain flour | 1 cup |
| Eggs | 2 large |
Nutritional Information (Per Serving)
| Nutrient | Value |
|---|---|
| Calories | 332.6 kcal |
| Total Fat | 8.9 g |
| Saturated Fat | 5.2 g |
| Cholesterol | 55.6 mg |
| Sodium | 188 mg |
| Total Carbohydrate | 62.3 g |
| Dietary Fiber | 2 g |
| Sugars | 39.9 g |
| Protein | 4.4 g |
Recipe Instructions
-
Prepare the Mixture
In a large saucepan, combine the crushed pineapple (including its juice), butter, raisins, sugar, mixed spice, bicarbonate of soda, and a pinch of salt. Stir everything together until well mixed. -
-
Boil the Ingredients
Bring the mixture to a boil over medium heat. Allow it to boil for 10 minutes, ensuring that you stir frequently to prevent it from boiling over, especially with the addition of bicarbonate of soda. Keep a close eye on the pot to avoid any spills. -
Cool the Mixture
After boiling, remove the pan from the heat and let it cool for a few minutes. This will make the mixture safe to handle before adding the eggs. -
Add the Eggs and Flour
Once the mixture has cooled slightly, beat the eggs and add them to the pan. Stir in the self-raising flour and plain flour gradually, mixing thoroughly until everything is well combined. -
Prepare the Baking Tin
Line an 8×8-inch baking tin with baking paper to prevent the cake from sticking. Pour the batter into the tin and spread it out evenly. -
Bake the Fruitcake
Preheat your oven to 350°F (175°C). Place the tin in the oven and bake the fruitcake for approximately 1 hour, or until a skewer inserted into the center comes out clean. You may need to adjust the baking time depending on your oven, so check periodically. -
Cool and Serve
Once baked, remove the cake from the oven and allow it to cool in the tin for about 10 minutes. Then transfer the cake to a wire rack to cool completely. Slice into 12 portions and enjoy!
This light and fruity cake is perfect for any holiday table or just as a sweet treat throughout the year. With its blend of pineapple, raisins, and a hint of mixed spice, it’s a cake that brings comfort and joy in every bite. Enjoy this Pineapple Fruitcake with your loved ones, and remember, it’s great to make ahead as it keeps well for a few days!
