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
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.
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