 |
Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 16 |
|
This fruity cake is terrific at Christmas, but it goes well with a cup of tea any time of the year. Ingredients:
1 cup packed brown sugar |
1/2 cup butter |
2 cups currants |
1/3 cup raisins |
1 (14 ounce) can crushed pineapple, with juice |
1/2 cup chopped maraschino cherry |
2 large eggs, beaten |
2 cups all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/2 teaspoon cinnamon |
1 teaspoon nutmeg |
1 teaspoon mace (optional) |
Directions:
1. Preheat oven to 300F; line an 8-inch square cake pan with foil and set aside.
2. Put sugar, butter and fruits (with juice from tinned pineapple) in a saucepan over medium to medium-low heat; note that all currants or all raisins can be used instead of both; stir often until the butter melts, then remove from heat.
3. Note that you could also do that in a microwave oven.
4. Beat eggs with a whisk until frothy in a small bowl; slowly whisk eggs into fruit mixture.
5. Combine all dry ingredients together then add all at once to wet mixture; stir well.
6. Pour into prepared pan and bake for 1-1/2- 2 hours, or until a wooden toothpick inserted in centre comes out clean.
7. When cool enough to handle, remove from pan and store in an airtight container.
|
|