A Christmas Pineapple Fruit Cake Recipe
Pineapple Fruit cake: an Easy Christmas Alternative.Credit: fruitsage.com
An Easy Solution
Preparations for Christmas should begin early in the kitchen. You know the planning stage is so important, especially when there are large family gatherings to arrange. But if you are in full-time employment, working particularly long hours in the run-up to Christmas, then you may find you haven't left enough time to make that special Christmas cake that is best if it has time to mature for a month beforehand. You do not want to buy a commercially made cake so here is a quick, simple and deliciously moist alternative recipe.
Pineapple Fruit Cake
You will begin by boiling the following ingredients in a saucepan on the hob:-
- 4 oz [125gm] margarine or butter. Break the butter up into smaller pieces.
- 1 cup of granulated sugarCredit: pineapplecakess.com
- 1 tin of crushed pineapple
- 1 lb [450gm] mixed fruit
- 1 pinch of salt
- 1 teaspoon of bicarbonate of soda
- 1 tablespoon of mixed spice
Stir the ingredients as you bring the pan to the boil and continue stirring until the butter or margarine has melted and all the ingredients are well mixed. Then gently simmer for 5 minutes.
Cool the mixture slightly and then add the following:-
- 1 cup of plain flour
- 1 cup of self-raising flour
- 2 beaten eggs
Stir these ingredients carefully but thoroughly into the boiled mixture.
Then pour the mixture into a 9 in cake tin. A silicone deep round cake mould is ideal. You don't need to grease it and it can be turned out easily after it is cooked.
Bake for 45 minutes at Gas Mark 4 or 180 degrees Fan and then turn the temperature to Gas Mark 1 or 140 degrees Fan and cook for a further 1 to 1 and a quarter hours [ it may need slightly longer in a Gas oven].
Make sure the cake is dark golden and firm to the touch.
Insert a skewer in the centre of the cake. If it comes out clean then the cake is cooked.
Allow to cool.
If you wish, you can feed the cake with your favourite 'tipple', perhaps whisky, brandy or rum!
Storing the Cake
This cake will keep well in a sealed tin to mature but it can also be made very quickly at the last minute-even on Christmas Eve. If you make it earlier and keep it a while, however, it will be more moist. It depends on your personal preference.
Decorating the Cake
You may wish to leave the cake without any decoration or you may prefer to use marzipan and icing to make it extra special for Christmas.
You will use up to 350gm of marzipan and approximately 350gm to 450gm of fondant icing, depending on whether you are icing the sides of the cake.
Brush the cake with a little apricot jam to allow the marzipan to stick.
Instead of marzipan and icing you may wish to add walnuts or other nuts of your choice and have a less rich decoration.
Whichever topping you choose it will be extra special for your festive season!
To Make Sure You are Happy with the Result
Make a cup of coffee, cut a generous slice [although it is very filling] and recharge your energy levels before you begin wrapping those Christmas presents.
You may need to make another cake just as quickly if you've eaten it up before the Christmas season is over. It's so easy!