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The Bush Gourmand

Pineapple Fruit Cake

A delicious boiled fruit cake with the addition of pineapple. Start the night before or in the morning to make in the afternoon.
Print Recipe
Course: Baking
Cuisine: Australian
Ingredients Method Notes

Ingredients
  

  • Fruit Mixture
  • 1 x 450g can crushed pineapple
  • 125 g butter
  • 40 g brown sugar
  • 350 g mixed fruit
  • 50 g sherry or orange juice
  • 1 tsp Bi-carb soda
  • Cake Mix
  • 2 beaten eggs
  • 150 g plain flour
  • 150 g SR flour
  • slivered almonds or pistachios to decorate

Method
 

  1. Place the fruit mixture into the Thermomix bowl and cook 10 min/100/R/speed soft, MC on. Leave in the bowl to cool to room temperature.
  2. Meanwhile, measure flours into a separate bowl and stir to combine.
  3. Preheat oven to 150C FF. Line a square cake tin with 3 layers of brown paper. (I use lunch bags and slit the sides to open up)
  4. When completely cool, add the eggs and mix for 10 sec/reverse/speed 1.
  5. Add half the flour mix and stir with the spatula to combine lightly.
  6. Set 1 minute/reverse/speed 1.5 and add the remaining flour mix, using the spatula through the lid to help combine.
  7. Pour into prepared tin and decorate with slivered nuts.
  8. Bake for 1 1/4 hours. Leave in tin to cool.

Notes

Keeps for a week in a sealed container.