Fruit Cake with Pineapple

    11 hours

    This is a great Christmas cake to make when you've forgotten to make one in advance. It requires an overnight rest before baking, but does not require any ageing time.

    15 people made this

    Serves: 16 

    • 175g butter
    • 200g caster sugar
    • 2 eggs
    • 250g plain flour
    • 2 teaspoons baking powder
    • 1 teaspoon salt
    • 1 teaspoon almond extract
    • 435g golden raisins
    • 85g red glace cherries
    • 240g cut mixed peel
    • 1 1/2 (432g) tin crushed pineapple with juice

    Prep:30min  ›  Cook:2hr30min  ›  Extra time:8hr resting  ›  Ready in:11hr 

    1. Line a tube cake tin with baking parchment and brush with melted butter.
    2. Cream butter and then beat in sugar. Beat in eggs one at a time, beating well after each addition. Stir in extract. Mix in flour, baking powder and salt. Stir in raisins, cherries, pineapple and mixed peel. Allow this to sit overnight in covered bowl.
    3. Transfer to the prepared tin. Bake at 150 C / Gas 2 for 2 1/2 hours with a tin of hot water placed on the lowest rack of your oven during baking. Brush warm cake with some melted butter.

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    Reviews in English (2)


    Moist, easy, delicious!  -  12 Nov 2010  (Review from Allrecipes US | Canada)


    I have made this recipe for 30 yrs but only use 1 cup raisins, 2 cups candied fruit, 1/2 cup red candied cherries and 1/2 cup green candied cherries. I also put all the fruit in a bowl and cover with crushed pineapple, then cover and let stand overnight. Next morning mix other ingredients and fold into fruit mixture. I like baking in smaller pans so I can share with friends.  -  15 Dec 2015  (Review from Allrecipes US | Canada)