BOILED PINEAPPLE FRUITCAKE
Fruitcakes are long-lasting cakes making them a perfect choice for harsh outdoor conditions. This version is an easy boiled pineapple fruitcake recipe that is moist but firm.
Provided by Tom
Categories Afternoon Tea Cake Supper
Time 2h
Number Of Ingredients 9
Steps:
- Preheat the camp oven to 325 degrees F (160 degrees C). Line and butter a 9-inch (23cm) round cake tin with baking paper.
- Place the dried fruit, brown sugar, butter, and crushed pineapple (including the juice) in a pot. Bring to a boil then simmer for 5 minutes. Let the mixture cool for about 20 minutes.
- Stir the eggs into the cooled fruit mixture. If the fruit mixture is too hot the eggs will start to scramble.
- Sift the flours, mixed spice, and baking soda together, then fold into the fruit mixture.
- When well combined, pour the fruitcake batter into the prepared cake tin.
- Bake for 90 minutes.
- Remove the cake from the oven and allow it cool in the tin for 5 minutes. Turn it out onto a cake rack, remove the baking paper, and let cool completely.
Nutrition Facts : Calories 343 kcal, Carbohydrate 60 g, Protein 5 g, Fat 11 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 52 mg, Sodium 118 mg, Fiber 4 g, Sugar 36 g, UnsaturatedFat 4 g, ServingSize 1 serving
BEST BOILED FRUITCAKE
This recipe produces a really moist fruit cake it was given to me by my mom, and it's really easy. My mom uses it for Christmas cake by icing it. I use it for birthdays, Christmas, or just for a treat.
Provided by Mark Richards
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (160 degrees C). Line one 8 inch deep sided cake tin with parchment paper.
- Place the fruit cherries, peel, walnuts, sugar, butter or margarine, mixed spice, baking soda and milk in a medium sized saucepan. Bring to a boil and simmer for 5 minutes. Let mixture cool to body temperature.
- Stir in the flour and the eggs. Pour batter into the prepared pan. Wrap outside of pan with brown paper or newspaper.
- Bake at 325 degrees F (160 degrees C) for 40 minutes then reduce temperature to 300 degrees F (150 degrees C) and continue to baking cake for 1-1/2 hours. Remove cake from oven and allow it to cool in tin for 5 minutes then turn it out onto a cooling rack, remove greaseproof paper and leave until cool. Cake can be stored for up to 6 months wrapped in foil and in an air tight tin.
Nutrition Facts : Calories 587.5 calories, Carbohydrate 99.4 g, Cholesterol 75.8 mg, Fat 19.4 g, Fiber 1.5 g, Protein 6.6 g, SaturatedFat 9.8 g, Sodium 621.1 mg, Sugar 38.4 g
PINEAPPLE BOILED FRUIT CAKE
Make and share this Pineapple Boiled Fruit Cake recipe from Food.com.
Provided by Pietro
Categories < 4 Hours
Time 1h50m
Yield 12 12, 12 serving(s)
Number Of Ingredients 9
Steps:
- Place mixed fruit, sugar, butter and pineapple including juice into a saucepan.
- Simmer for 5 minutes.
- Allow to cool.
- Beat eggs slightly and stir into fruit mixture.
- Sift together the flours, spice and bircarbonate of soda.
- Fold into fruit mixture.
- Place mixture into a greased and lined 30cm cake tin.
- Bake in a moderate oven for 90 minutes.
- Test after 90 minutes.
Nutrition Facts : Calories 392.2, Fat 11.7, SaturatedFat 6.9, Cholesterol 58.6, Sodium 221.9, Carbohydrate 70.5, Fiber 4.2, Sugar 23.3, Protein 5
BOILED PINEAPPLE FRUITCAKE
Steps:
- Line a round cake tin (about 20cm round) with greaseproof paper, bringing the paper about 5cm above the edge of the tin.Combine the pineapple (with tin juice), fruit, butter, sugar, spice and soda in a saucepan.Stir over low heat until sugar is dissolved then bring to the boil and boil uncovered for 3 minutes.Allow the mixture to cool. When cold, add eggs and sifted flours and mix well. Spread into the prepared tin.Bake in a moderately slow oven for 1 to 2 hours.When the cake is cooked (test by sticking a skewer in - if it comes out with sticky mix on it, leave for another 10 minutes) - cover and leave in the tin to become cold.Remove from tin and either serve straight away or leave the paper on and refrigerate in an airtight container for up to a week.
JAN'S BOILED PINEAPPLE FRUITCAKE
The is what I call a white Christmas cake with dry apples, pears, Apricots. I don't like the dark rich fruit cakes so the is what I have come up with. Add time to soak fruit the longer that it sits in the brandy the better it gets
Provided by rainbowbrush
Categories Dessert
Time 1h20m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- Place sugar, pineapple undrained fruit in a bowl and cover with brandy. Let sit for 24-72 hours.
- Then put it in to a saucepan with baking powder and butter.
- Bring to boil and boil for 3 minutes.
- Remove from the heat and cool completely.
- Sift flours and mix into the cold fruit mix with well beaten eggs.
- Put the mixture into a greased and lined 8" 20 cm cake tin.
- Back at 350°F 35-50 minutes.
- Note: cover with a brown paper bag if it is not cooked in the middle to stop the top from burning.
- Also I sometime use Angas Park Fruit Medley 375g packet x2.
Nutrition Facts : Calories 294.2, Fat 7.2, SaturatedFat 4.1, Cholesterol 44.5, Sodium 196.4, Carbohydrate 57.2, Fiber 3.8, Sugar 18.1, Protein 3.7
CRUSHED PINEAPPLE FRUITCAKE
This is a very good cake for Christmas. Do not double this recipe. You don't need to age this cake.
Provided by Carol
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 10h45m
Yield 14
Number Of Ingredients 11
Steps:
- Line an angel food pan with parchment paper and brush with melted butter.
- Cream butter or margarine, 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. Cover bowl and let sit at room temperature, 8 hours to overnight.
- Bake at 300 degrees F (150 degrees C) for 2 1/2 hours with a pan of hot water placed on the lowest rack of your oven during baking. Brush warm cake with some melted butter.
Nutrition Facts : Calories 400 calories, Carbohydrate 75.1 g, Cholesterol 52.7 mg, Fat 11 g, Fiber 2.4 g, Protein 4.1 g, SaturatedFat 6.5 g, Sodium 324 mg, Sugar 40.1 g
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