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.