My good friend Faye always says that she can't and doesn't like to cook, but there is an easy fruit cake she makes that never fails to delight her family. With Christmas coming up, I thought I would try the recipe she's given me. It did not disappoint. The cake turns out beautiful with minimal effort. No massive number of ingredients to worry about or complicated steps to follow. Its texture is dense but moist, quite different from the traditional fruit cake which is often too rich and heavy for my taste. It looks festive with some decorations on top. If the cake hasn't been demolished immediately after it hits the table, keep it in the fridge for up to three days, or freeze it to enjoy later. Warm it up in the microwave and serve with a little custard if you like. Have a Happy Christmas!
Serves 16
INGREDIENTS
- 500g / 1lb 2oz mixed dried fruit
- 440g / 1lb tinned crushed pineapple (in natural juice)
- ⅓ cup water
- ½ cup sugar
- 125g / 4½ oz butter, cubed
- 1 teaspoon mixed spice*
- 1 teaspoon bicarbonate of soda
- 2 eggs, beaten
- 2 cups self-raising flour
*Mixed spice can be substituted with ¼ teaspoon each of ground cinnamon, cloves, nutmeg and ginger.
METHOD
- In a medium saucepan, place mixed fruit, the can of pineapple with its juice, water, sugar, butter and spice. Bring it to boil, then simmer for 3 minutes, stirring occasionally.
- Remove the saucepan from heat. Stir in the bicarbonate of soda. Transfer the mixture to a large mixing bowl and let it cool.
- Add the beaten eggs and mix well with the ingredients in the mixing bowl. Fold in the flour.
- Grease and line a deep 19cm / 7½" round springform or loose base cake tin. Pour the mixture into the tin. Smooth the top over with a spatula. Cook in a preheated 180°C /350°F oven for about 1 hour or until a skewer inserted into the centre of the cake comes out clean.
- Allow the cake to rest in the tin for 5 minutes before transferring it onto a wire rack to cool completely.
Source (with adaptations): Australia's Best Recipes
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