{"id":200,"date":"2010-01-31T10:16:00","date_gmt":"2010-01-31T10:16:00","guid":{"rendered":"http:\/\/islandrooster.net\/dev\/food\/index.php\/2010\/01\/31\/favourite-from-my-mum-pineapple-frui\/"},"modified":"2020-08-06T03:45:38","modified_gmt":"2020-08-06T03:45:38","slug":"favourite-from-my-mum-pineapple-frui","status":"publish","type":"post","link":"http:\/\/thermogourmand.com.au\/index.php\/2010\/01\/31\/favourite-from-my-mum-pineapple-frui\/","title":{"rendered":"A Favourite from my Mum – Pineapple Fruit Cake"},"content":{"rendered":"

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Often when I’m cooking or looking at recipes I am reminded of my mother. Mum was a passionate foodie and a brilliant cook. Quite an achievement, given her background.
\nMy mother was born into a privileged household in Victoria and didn’t ever learn to cook since there was household staff to undertake such menial tasks.<\/p>\n

She learned the hard way in some dreadfully dingy kitchens over the years that my father was a stock agent for Elders. They lived in some appalling houses on the outskirts of towns in WA.<\/p>\n

Mum was an avid recipe collector, she had masses of recipes from magazines and newspapers, but, unlike me, she actually tried every one of those recipes!<\/p>\n

One of the things I most remember is how Mum would re-create a restaurant meal that she’d recently had. It’s something I continue to do now, as a restaurant meal is a rare treat.<\/p>\n

Often when I cook I think of my mum and how she has influenced my love of cooking and food.<\/p>\n

Thanks Mum!!<\/p>\n

Here’s one of the recipes that she found in the Women’s Weekly many years ago when they used to have little lift out recipe booklets. I usually start this one the night before I want to bake it:<\/p>\n

Pineapple Fruit Cake<\/b>
\n1 can crushed pineapple
\n125g butter
\n350g mixed fruit
\n1\/4 cup brown sugar
\n2 tsp mixed spice
\n1\/4 cup sherry
\n1 tsp bi-carb soda<\/p>\n

Place all ingredients, including juice from can into a large saucepan. Bring to boil and simmer 3 minutes. Turn off heat and place lid on pan. Allow to cool completely.<\/p>\n

Preheat oven to 165 degrees C and grease and line base and sides of a 30cm square cake tin.<\/p>\n

Stir into cooled mixture:
\n2 beaten eggs
\n1 cup self raising flour
\n1 cup plain flour.<\/p>\n

Decorate with blanched almonds and bake 1 1\/4 hours.<\/p>\n

You can add nuts if desired. This cake keeps very well.<\/p>\n

Update: 7th August, 2020:<\/p>\n

I recently filmed a video showing how to convert recipes to the Thermomix. This is one recipe that I was continuing to make the traditional way, so this is the one I converted as a demonstration.<\/p>\n