Boiled Pineapple Fruit Cake - Rosemarie's Traditional Christmas Cake
Boiled pineapple fruit cake is a traditional Christmas fruit cake recipe. Packed with fruit, brandy, and spices. Gorgeously decorated with blanched almonds and glacé cherries.
Ingredients
- 750 grams mixed dried fruit
- 160 grams brown sugar
- 1 cup brandy
- ¼ cup water
- 300 grams crushed pineapple including juice
- 185 grams butter chopped
- 3 eggs beaten
- 180 grams plain flour
- 150 grams self raising flour
- ¼ teaspoon bicarbonate soda
- ½ teaspoon mixed spice
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- blanched almonds and glace cherries to decorate
Instructions
- Preheat oven 160 deg C (320 deg F). Line a 23cm round cake tin with baking paper. If using an older style thin aluminium tin, line with two pieces of baking paper.
- In a large saucepan place mixed fruit, sugar, brandy, water, crushed pineapple and butter. Stirring continuously bring mixture to the boil. Continue to simmer over a medium heat for three (3) minutes. Remove mixture from the heat and allow to cool.
- Once fruit mixture has cooled mix in beaten eggs. Then fold through sifted flours, bicarb and spices.
- Place mixture into your lined baking tin and decorate with blanched almonds and glace cherries as desired.
- Bake in the oven for approximately two (2) hours or until cooked through. I suggest checking the cake with a skewer around one hour and 30 minutes.
- Brush the cake with a few tablespoons of extra brandy (alcohol of choice/orange juice), and allow the cake to cool in the tin before turning it out.
- Wrap in baking paper/parchment paper, and then twice in aluminium foil. Store in the fridge, feed as desired with extra brandy, until Christmas or you are ready to eat it.
Notes
STORAGE
How is the best way to store the boiled pineapple fruit cake? Storage is important especially if you have made your cake a few months in advance to allow it to mature.
Once the Christmas fruit cake has completely cooled and you have given it its first feed, wrap the fruit cake in a layer o baking paper/parchment paper.
Then wrap it twice in aluminium foil. Once wrapped place the cake in an airtight container. You’ll need to store it in a cool, dark, dry place. It must be out of direct sunlight.
Note for Australians and other hot and humid countries: It’s hot and humid for us when Christmas comes around. You may be hard pressed finding a cool spot to store your cake. Therefore store it in the fridge, that’s what I do. I would hate for it to spoil before Christmas.
FEEDING THE CAKE
- Unwrap cake from plastic wrap and aluminium foil.
- Using a skewer poke a few holes in the to of the cake
- Place a couple of tablespoons of alcohol (or orange juice) in a small dish.
- Brush cake liberally with the alcohol.
- Wrap once again in fresh clean plastic wrap and aluminium foil.
- Place back in an airtight container, and store in a cool, dark, dry place.
- 1 teaspoon equals 5ml
- 1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
- 1 cup equals 250ml (Nth America use 237ml)
- 4 teaspoons equals 1 tablespoon
- I use the below unless specified in my recipes;
Nutrition
Calories: 324kcalCarbohydrates: 53gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 44mgSodium: 128mgPotassium: 78mgFiber: 1gSugar: 40gVitamin A: 280IUVitamin C: 1.4mgCalcium: 24mgIron: 0.8mg
Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram or Twitter @bellyrumbles & #bellyrumbles