Ingredients for Pineapple Fruitcake
- Crushed Pineapple
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup raisins
- 1 cup granulated sugar
- Mixed Spice
- Bicarbonate Of Soda
- Salt
- Self Raising Flour
- Plain Flour
- Eggs
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How to Make Pineapple Fruitcake
- In a medium saucepan, combine 1 cup crushed pineapple with its juice, 1/2 cup (1 stick) unsalted butter, 1/2 cup raisins, 1 cup granulated sugar, 1 teaspoon ground mixed spice, 1 teaspoon baking soda, and a pinch of salt.
- Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low and simmer for 10 minutes, carefully watching to prevent boiling over.
- Remove from heat and let the mixture cool completely to room temperature.
- In a separate bowl, beat 2 large eggs until light and fluffy.
- Gradually add the cooled pineapple mixture to the beaten eggs, mixing until well combined.
- Gently fold in 1 1/2 cups all-purpose flour until just incorporated. Be careful not to overmix.
- Grease and flour an 8x8-inch baking pan, or line it with parchment paper.
- Pour the batter into the prepared pan and spread evenly.
- Bake in a preheated oven at 350°F (175°C) for 60-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
159g
Fat
25g
Carbs
20g
