This recipe came from a very old recipe lift out from a Women’s Weekly magazine. My Mum used to keep all those lift outs. They were fantastic as they were themed. So, this particular lift out was all about tinned pineapple.
The cake is a lovely moist one and is a snap to put together, though it does require some time as it’s a boiled fruit cake. I often start it the night before. I’ve always made it on the stove, which is strange for me, since I make the mixtures for all my baked goods in the Thermomix. I think it’s because I have memories of watching Mum make it on the stove and I just continued in that manner!
I made a video on Facebook showing how to convert your recipes to the Thermomix and I made this cake as an example. I made notes of the weights and times, so here is the recipe for you to make too.
- Fruit Mixture
- 1 x 450g can crushed pineapple
- 125g butter
- 40g brown sugar
- 350g mixed fruit
- 50g sherry (or orange juice)
- 1 tsp Bi-carb soda
- Cake Mix
- 2 beaten eggs
- 150g plain flour
- 150g SR flour
- slivered almonds or pistachios to decorate
- 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.
- Meanwhile, measure flours into a separate bowl and stir to combine.
- 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)
- When completely cool, add the eggs and mix for 10 sec/reverse/speed 1.
- Add half the flour mix and stir with the spatula to combine lightly.
- Set 1 minute/reverse/speed 1.5 and add the remaining flour mix, using the spatula through the lid to help combine.
- Pour into prepared tin and decorate with slivered nuts.
- Bake for 1¼ hours. Leave in tin to cool.
