Easy Boiled Pineapple Fruit Cake

Boiled fruit cakes have long been a favorite among home bakers, and this pineapple-infused version is a delightful twist on tradition. Combining rich mixed fruit, crushed pineapple, and warm spices, this recipe delivers a moist, flavorful cake that’s perfect for any occasion. Whether you’re baking for Christmas, a birthday, or simply to enjoy with your afternoon tea, this retro-style pineapple fruit cake is an absolute must-try.

Beauty of Boiled Fruit Cake with Pineapple

What sets this cake apart is the boiling method. By simmering the fruit with crushed pineapple, sugar, butter, and bicarbonate of soda, you allow the ingredients to meld together beautifully. The result is a cake batter that’s infused with deep, fruity flavors and perfectly balanced sweetness.

The crushed pineapple, with its natural juiciness, keeps the cake moist without the need for additional syrups or glazes. Plus, the bicarb soda creates a light and airy texture, making this cake irresistibly tender.

Step-by-Step Guide: How to Bake the Perfect Boiled Pineapple Fruit Cake

Preparation Tips:

1. Preheat Your Oven: Start by setting your oven to a moderate temperature of 180°C (355°F). This ensures even baking.
2. Prepare the Cake Tin: Grease a 7-8 inch round cake tin and line it with baking paper. This prevents sticking and ensures an easy release after baking.

Boiling the Ingredients:

• In a large saucepan, combine the mixed dried fruits, the entire tin of crushed pineapple (juice included), brown sugar, butter, and bicarbonate of soda.
• Heat gently, stirring to melt the butter and dissolve the sugar. Once the mixture is smooth, bring it to a steady boil.
• Allow it to boil for three minutes. Don’t worry if it froths up—this is just the bicarbonate soda working its magic.
• Remove the saucepan from the heat and let the mixture cool completely. To speed up the cooling process, place the saucepan in a cold water bath. For an even faster chill, toss in a few ice cubes.

Mixing the Batter:

• Once the boiled mixture is cool, sift together the self-raising flour, plain flour, and mixed spice in a separate bowl.
• Crack two eggs into a small bowl and beat them thoroughly.
• Gently fold the sifted dry ingredients and beaten eggs into the cooled fruit mixture. Stir until everything is well combined, but avoid overmixing to maintain a tender crumb.

Baking Your Cake:

• Pour the batter into your prepared cake tin, spreading it evenly.
• Bake in the preheated oven for one hour. After the first hour, reduce the temperature to 160°C (320°F) and continue baking for another 30-40 minutes.
• To check for doneness, insert a skewer or thin knife into the center of the cake. If it comes out clean, your cake is ready.
• Allow the cake to cool in the tin before transferring it to a wire rack. Cooling in the tin helps lock in moisture and flavor.

Why This Recipe Works So Well

1. No Draining Needed: The crushed pineapple, including its juice, adds natural sweetness and moisture, eliminating the need for extra liquid.
2. Boiling Enhances Flavor: Heating the fruit with sugar and spices creates a rich, caramel-like flavor base.
3. Gentle Baking: By reducing the oven temperature midway through baking, you ensure the cake bakes evenly without burning the edges.

Frequently Asked Questions

Q: Can I store this pineapple fruit cake?
Yes! Because this cake doesn’t use alcohol, it’s best stored in the fridge in an airtight container. It will stay fresh for up to one month.

Q: Can I freeze this cake?
Absolutely. Wrap the cake tightly in plastic wrap, then in aluminum foil, and freeze for up to three months. Thaw at room temperature when ready to serve.

Q: What can I serve with this cake?
This fruit cake pairs wonderfully with a cup of tea or coffee. For a more indulgent treat, serve it with a dollop of whipped cream or a scoop of vanilla ice cream.

Pro Baking Tips for Success

• Use the Right Tin: A 7-8 inch round tin is ideal for even baking. If you don’t have one, adjust the baking time accordingly for a smaller or larger tin.
• Customize the Fruit Mix: While the recipe calls for mixed fruit, feel free to use your favorites. Add dried apricots, cranberries, or even chopped nuts for added texture.
• Experiment with Spices: Mixed spice is a classic choice, but you can also add a pinch of ground ginger or cardamom for extra warmth.

Pineapple Fruit Cake

Recipe by Cookingpoint.net

0.0 from 0 votes

Course: Baked

Servings

40

servings

Prep time

15

minutes

Cooking time

1

hour 

30

minutes

Calories

88

kcal

Total time

1

hour 

45

minutes

A retro favourite, this recipe delivers a simple, sweet and moist fruit cake – and calls for a whole tin of crushed pineapple!

Ingredients

• 500 grams mixed dried fruit

• 440 grams crushed pineapple (entire tin, including juice)

• 220 grams brown sugar (1 cup)

• 125 grams butter

• 1 teaspoon bicarbonate of soda

• 160 grams self-raising flour

• 140 grams plain flour

• 1 teaspoon mixed spice

• 2 eggs

Directions

• Preheat your oven to 180°C (355°F). Grease and line a 7-8 inch round cake tin with baking paper.
• In a saucepan, combine mixed fruit, crushed pineapple (with juice), sugar, butter, and bicarbonate of soda. Heat gently to dissolve the sugar and butter, then bring to a boil. Boil for 3 minutes, stirring occasionally. Remove from heat and cool completely.
• Sift self-raising flour, plain flour, and mixed spice into a bowl. Add the sifted dry ingredients and beaten eggs to the cooled fruit mixture. Stir until combined.
• Pour the batter into the prepared tin. Bake at 180°C (355°F) for one hour. Lower the oven temperature to 160°C (320°F) and bake for another 30-40 minutes.
• Allow the cake to cool in the tin before transferring to a wire rack. Serve as is or store in the fridge for up to one month.

Notes

• Notes
  Always include the juice from the pineapple tin—it’s essential for moisture.
  For quicker cooling, use an ice bath for the boiled mixture.
  Store in the fridge for freshness or freeze for up to three months.

Nutrition Facts

• Serving Size: 40g
• Calories: 88kcal
• Fat: 3g
• Saturated Fat: 2g
• Trans Fat: 0.1g
• Polyunsaturated Fat: 0.2g
• Monounsaturated Fat: 1g
• Cholesterol: 15mg
• Sodium: 53mg
• Potassium: 44mg
• Carbohydrates: 15g
• Fiber: 1g
• Sugar: 8g
• Protein: 1g