Boiled Pineapple Fruit Cake

This retro fruit cake is easy to make, sweet, and moist. It uses a whole tin of crushed pineapple (don’t drain it!) to keep the cake super moist.

Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Resting Time: 1 hour

Total Time: 2 hours 45 minutes

Ingredients:

• 500g mixed dried fruit
• 440g tin of crushed pineapple (with juice, don’t drain!)
• 220g brown sugar (1 cup)
• 125g butter
• 1 teaspoon baking soda (bicarb soda)
• 160g self-raising flour (SR flour)
• 140g plain flour
• 1 teaspoon mixed spice (or ground cinnamon if you prefer)
• 2 eggs

Instructions:

1. Preheat Oven:
   Preheat the oven to 180°C (355°F). Grease a cake tin and line it with baking paper.
2. Prepare the Fruit Mixture:
   In a saucepan, place the mixed dried fruit, the entire tin of crushed pineapple (with juice), sugar, butter, and baking soda.
   Heat the mixture gently until the butter melts and the sugar dissolves. Bring it to a boil and let it boil for 3 minutes.
3. Cool the Mixture:
   Remove the saucepan from the heat and let the mixture cool completely.Tip: If you want to cool it faster, place the saucepan in a sink filled with cool water, and add a few ice cubes to speed up the process.
4. Add the Dry Ingredients:
   Sift the self-raising flour, plain flour, and mixed spice into a bowl.
   Once the fruit mixture has cooled, add the sifted dry ingredients and the beaten eggs. Stir everything well to combine.
5. Bake the Cake:
   Pour the mixture into the prepared cake tin and bake it in the oven for 1 hour. Then reduce the temperature to 160°C (320°F) and bake for another 30–40 minutes. Check the cake with a skewer to make sure it’s fully baked (it should come out clean).
6. Cool and Serve:
   Let the cake cool completely in the tin before removing it. Once cooled, it’s ready to enjoy!

Storage Tips:

• Storing: Since this cake doesn’t have alcohol and includes pineapple, it’s best stored in the fridge. It will stay fresh for up to 1 month.
• Freezing: You can also freeze the cake. Wrap it in cling wrap and store it in the freezer for up to 3 months.

Nutritional Information (per slice):

• Calories: 88 kcal
• Carbs: 15g
• Protein: 1g
• Fat: 3g
• Saturated Fat: 2g
• Sugar: 8g
• Fiber: 1g
• Sodium: 53mg
• Potassium: 44mg
• Calcium: 10mg