Fruity Pineapple Cake

Fruity Pineapple Cake

  • Prep Time: 15 mins
  • Total Time: 2 hrs 15 mins
  • Servings: 16

    • About This Recipe

    “This fruity cake is terrific at Christmas, but it goes well with a cup of tea any time of the year.”

    Ingredients

  • 1cuppacked brown sugar
  • 1/2 cupbutter
  • 2cupscurrants
  • 1/3 cupraisins
  • 1 (14ounce) cans crushed pineapple, with juice
  • 1/2 cupchopped maraschino cherry
  • 2largeeggs, beaten
  • 2cupsall-purpose flour
  • 1teaspoonbaking powder
  • 1/2 teaspoonsalt
  • 1/2 teaspooncinnamon
  • 1teaspoonnutmeg
  • 1teaspoonmace(optional)

    • Directions

  • Preheat oven to 300F; line an 8-inch square cake pan with foil and set aside.
  • Put sugar, butter and fruits (with juice from tinned pineapple) in a saucepan over medium to medium-low heat; note that all currants or all raisins can be used instead of both; stir often until the butter melts, then remove from heat.
  • Note that you could also do that in a microwave oven.
  • Beat eggs with a whisk until frothy in a small bowl; slowly whisk eggs into fruit mixture.
  • Combine all dry ingredients together then add all at once to wet mixture; stir well.
  • Pour into prepared pan and bake for 1-1/2- 2 hours, or until a wooden toothpick inserted in centre comes out clean.
  • When cool enough to handle, remove from pan and store in an airtight container.

    • Reviews

  • “This cake is wonderful – fruity and complex but not at all heavy.I made it exactly as written, and in my convection oven it was perfect at 90 minutes.I love nuts so might add some next time.Thank you for a really delicious recipe.”

  • “This cake is FABULOUS! I used all raisins as I couldnt find currents and added a bit of coconut as suggested by Pixie. Otherwise followed recipe as stated, not adding the optional mace.My DH thoroughly enjoyed this cake, and cant wait for me to make it again 🙂 Thanks so much for this keeper!”

  • “Very good cake, nice and easy to make too! After looking at Coco Hii’s picture, I decided that I would like a bit more raisins “and stuff” in the cake so I added more raisins and currents, walnuts, leftover coconut and additional cinnamon. I also used a 9 by 13 pan to account for the extra volume. When done, I used a cream cheese – walnut icing on it, and it is just wonderful, a very Christmas-y cake indeed. Thanks for sharing this, Lennie.”

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