There are millions of fruit cake recipes out there, but over the years, I have found it one of the hardest cakes to get right. Because it needs to be baked for a long time, it can often be dry. However, the pineapple in this cake keeps it lovely and moist. Thank you to my husband's auntie Anne for the recipe.
Ingredients:
170g baking margarine
170g white sugar
60g glace cherries
250g tinned pineapple
170g sultanas
2 eggs
225g self raising flour
Put the margarine, sugar, cherries, pineapple and sultanas into a large saucepan and heat gently until the margarine melts and the sultanas start to soften. Simmer gently for 10 minutes and then let the mixture cool completely.
Add the mixture to the eggs and the flour and whisk together until all the flour has been blended into the cake.
Bake in a loaf tin which has been lined with baking paper for 60 – 70 minutes at 170 degrees. All ovens are different, so check your cake after an hour. If it is firm to the touch and a skewer comes out clean, then it is ready. Allow it to cool on a wire rack.
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