Pineapple And Cranberry Fruit Cake |
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Prep Time: 0 Minutes Cook Time: 210 Minutes |
Ready In: 210 Minutes Servings: 10 |
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This is the best fruitcake I have ever made, it is “bursting” with fruit. I made this for my Christmas cake this year, and it was a great success with every one. I would be ideal for a wedding cake it is so rich. Read more . This was from Woman’s Weekly. Ingredients:
250g (8oz) butter, softened |
250g (8oz) dark muscovado sugar |
4 medium eggs |
300g (10oz) plain flour |
2 level teaspoons ground mixed spice |
1kg packet dried mixed fruit |
250g packet dried ready-to-eat pineapple, chopped |
150g (5oz) dried cranberries |
6 tablespoons rum or brandy (i used brandy) |
20cm (8in) round or 18cm (7in) square cake tin, lined with baking parchment |
Directions:
1. Position the oven shelf just below the centre of the oven so that the cake will be central in the oven.
2. Set the oven to cool, gas 2 / 150c
3. Beat together the butter and sugar until light and fluffy, then gradually beat in the eggs, one at a time, adding a little flour with each egg.
4. Fold in the remaining flour and mixed spice, then fold in the mixed fruit, pineapple and cranberries.
5. Spoon the mixture into the lined cake tin and level the surface.
6. Bake the cake in the centre of the oven for 3-31/2 hours, or until a skewer comes out clean after being inserted into the cake.
7. If the cake starts to brown too quickly, then cover it with a sheet of baking parchment or foil and reduce the oven temperature slightly.
8. When the cake is cooked, remove it from the oven and leave to cool in the tin for about 15 minutes, then spoon over the rum or brandy.
9. Leave too cool completely in the tin.
10. When the cake is cold, remove it from the tin and wrap it in baking parchment then foil.
11. If the cake is well-wrapped in a cool place, it will keep for at least 3 months.
12. A little extra rum or brandy may be spooned over the cake just before it’s decorated.
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