Pineapple Boiled Fruit Cake
The third fruit cake! Such a deliciously moist cake that is so easy to Bake!! It was the first recipe I posted on my Blog [and deserves a re run] but have never put it on my FB page. It keeps for up to 4 weeks too. You start off with.....
A can of crushed Pineapple!
Place this [Del Monte 435 gr] in a large saucepan, along with
4 oz butter
1 cup of castor sugar
1 lb mixed fruit
some peel and cherries to the weight of about 4 oz [or more fruit]
1 level teaspoon of cinnamon
1 level teaspoon mixed spice
Gently bring these to the boil, stirring until the sugar has dissolved. Simmer for 5 mins then allow to cool for about an hour, maybe a little less. [if desperate I have done it in 30 mins, but be very careful]
2 cups of Self Raising flour
2 large beaten eggs
Tip into a prepared 8" tin or also cooks well in a 2lb loaf tin. This is often easier to slice. Whatever!
This recipe is so adaptable and behaves perfectly.
Bake in preheated fan oven 140 deg C for 1hour 45 mins or ten minutes longer for the loaf tin. Check the top and turn down temp for last 15 mins.
Although scrummy as soon as it is cool, it does improve in a day or two.
I love using cups as a measurement and they are readily available for a pound or two. Very handy.
I think the UK cups weigh heavier than the US - you need to check on Google.