Fruit Cake

Ingredients

  • 1 x 450 g Golden Circle Crushed Pineapple
  • 125g butter
  • 375 g mixed fruit (I marinate with a cup of brandy overnight)
  • 1 cup sugar
  • 1 teaspoon mixed spices
  • 1 teaspoon bicarbonate soda
  • Pinch of salt
  • 1 cup Self Raising Flour
  • 1 cup Plain Flour
  • 2 beaten eggs

Method

  • Boil first seven ingredients in saucepan for 10 minutes.
  • Allow to cool.
  • Add sifted flours and eggs.
  • Place mixture in a 18 cm (7”) square cake tin (or as desired), lined with baking paper.
  • Cook for 1 hour at 160 degrees C.
  • Test with skewer.
  • Leave in tin for five minutes then turn onto rack to cool.
  • Store in airtight container.
  • Decorate with pineapple shape coloured marzipan or make a vanilla icing and spread over the cake and decorate with Christmas ivy.

Vanilla icing

Ingredients

  • 2 cups Icing sugar
  • 60 g melted butter
  • 1 tablespoon vanilla essence
  • 1 tablespoon boiling water (or as required)

Method

Mix to a smooth mixture and spread over cake.