About this recipe:This Christmas cake is perfect anytime of the year. It's easy to make, moist and packed full of fruity goodness. The mulled wine concentrate gives this cake a flavour punch.
200g caster sugar
250g glace cherries
1 (432g) tin crushed pineapple
2 tablespoons mulled wine concentrate
1 teaspoon bicarbonate of soda
2 eggs, beaten
250g plain flour
2 teaspoons baking powder
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Method Prep:50min › Cook:2hr › Ready in:2hr50min
Bring butter, sugar, sultanas, cherries, pineapple, mulled wine concentrate and bicarbonate of soda to the boil, then simmer for 5 minutes, stirring regularly. Let cool.
Meanwhile, preheat oven to 180 C / Gas 4. Grease a cake tin and line with baking parchment.
Once the mixture is cool, stir in the eggs, flour and baking powder. Pour into prepared tin.
Bake for 1 hour, then lower oven temperature to 150 C / Gas 2 and bake for 1 hour more. If the cake browns excessively, cover with foil. The cake will be firm to the touch when ready. Let cake cool in tin.
Mulled wine concentrate can be purchased in speciality wine shops or online.
If crushed pineapple is unavailable, blitz a tin of pineapple in a food processor.