Jan's Boiled Pineapple Fruitcake |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 15 |
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The is what I call a white Christmas cake with dry apples, pears, Apricots. I don't like the dark rich fruit cakes so the is what I have come up with. Add time to soak fruit the longer that it sits in the brandy the better it gets Ingredients:
1 cup brown sugar |
1 (405 g) can crushed pineapple |
1 teaspoon mixed spice |
1 cup plain flour |
1 cup self-rising flour |
2 eggs |
4 cups mixed dried fruit, apples, pear, apricot sultanas, peaces |
1 teaspoon baking powder |
4 ounces butter |
brandy, enough to cover the fruit |
Directions:
1. Place sugar, pineapple undrained fruit in a bowl and cover with brandy. Let sit for 24-72 hours.
2. Then put it in to a saucepan with baking powder and butter.
3. Bring to boil and boil for 3 minutes.
4. Remove from the heat and cool completely.
5. Sift flours and mix into the cold fruit mix with well beaten eggs.
6. Put the mixture into a greased and lined 8 20 cm cake tin.
7. Back at 350°F 35-50 minutes.
8. Note: cover with a brown paper bag if it is not cooked in the middle to stop the top from burning.
9. Also I sometime use Angas Park Fruit Medley 375g packet x2.
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