Pineapple Fruit Cake

Pineapple Fruit Cake

A deliciously moist cake that is so easy to Bake!! 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 this 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]

Now add:
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 heated fan oven 140 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.