In this video I show you my take on an Australian classic: the Pineapple Fruit Cake! This recipe is packed with mixed fruit and spices, made extra moist with crushed pineapple, and finished with a citrus syrup for a rich, festive flavour. It’s a simple, delicious fruit cake that’s perfect for the holidays or any time you want a cozy treat.

Ingredients:
200 g butter
1 cup sugar (use brown sugar if preferred)
500 g mixed fruit (use any dried fruit you like here, glace cherries are delicious)
1 tsp mixed spice
1 tsp cinnamon
1 tsp nutmeg
1 tsp bicarbonate of soda
430 g can crushed pineapple, including juice
3 eggs
1 cup chopped nuts (any variety, think walnuts, Brazil nuts, almonds, macadamia's etc.)
1 cup self-raising flour (or 1 cup plain flour + 2 teaspoons baking powder)
1 cup plain flour
Optional: splash of sherry or rum (for added flavour and preserving power = 2 tablespoons)

Method:
In a saucepan, combine butter, sugar, mixed fruit, spices, bicarb soda, and crushed pineapple with juice. Heat, stirring until the mixture foams up, bring to the boil, then simmer for 3 minutes. Remove from heat and cool completely. After it has cooled add the alcohol if using.

To the cooled fruit mixture, add the eggs, nuts, self-raising and plain flour. Mix well.

Line an 8-inch square tin with double layers of baking paper. Spoon in the batter, press it down with wet hands for a smooth top and bake in a pre-heated oven at 160°C/ 320°F (no fan) for 1 hour. Reduce to 150°C/300°F (no fan) and bake for an additional 30 minutes.

Make the Citrus Syrup: Simmer the juice of 1 orange and 1 lemon with 2 tbsp sugar until reduced by a third. You could also just use 2 oranges instead and skip the sugar. You could also add another 2 tablespoons of alcohol to the syrup.

While the cake is still warm, poke holes in it and pour over the syrup. Let the cake cool in the tin.

The flavour of this cake will improve over the course of a couple of weeks. It also converts beautifully to gluten free, just use regular gluten free flour.

Storage Tips:
Store in an airtight container for up to two weeks in a cool place or keep it in the fridge for up to 1 month. If you refrigerate it, allow it to come to room temperature before serving. It also freezes beautifully, making it ideal to prepare ahead for holiday celebrations.

This fruit cake is the easiest and one of the most delicious I know – I hope you give it a try! Let me know how yours turns out if you try this recipe.

@leescooking

Relevant Hashtags:
#fruitcake #pineapplecake #fruitcakerecipe #australianfood

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