4.9 from 21 votes
Boiled Pineapple Fruit Cake
A retro favourite, this recipe delivers a simple, sweet and moist fruit cake – and calls for a whole tin of crushed pineapple!
Prep Time
15 mins
Cook Time
1 hr 15 mins
Resting time
1 hr
Total Time
2 hrs 45 mins
Servings: 40 servings
Calories: 88 kcal
Course:
Dessert
Cuisine:
Australian , New Zealand
Ingredients
- 500 grams mixed fruit
- 440 grams tin crushed pineapple (in juice) (entire contents – DON'T drain)
- 220 grams brown sugar (1 cup)
- 125 grams butter
- 1 teaspoon bicarb soda
- 160 grams SR flour
- 140 grams plain flour
- 1 teaspoon mixed spice
- 2 eggs
Instructions
- Pre-heat oven to moderate (180 degrees celsius/355 degrees fahrenheit).
- Grease cake tin and line with baking paper.
- Place mixed fruit, entire contents of tin of crushed pineapple, sugar, butter and bicarb soda in a saucepan. Heat gently to melt butter and dissolve sugar. Bring to a boil and boil steadily for 3 minutes.
- Remove from heat and allow to cool completely.
- Sift flours and mixed spice and add to the cooled mixture along with well beaten eggs. Stir to combine.
- Pour mixture into prepared cake tin and bake for one hour. Reduce temperature to 160 degrees celsius/320 degrees fahrenheit and bake for a further 30-40 minutes.
Cup of Yum
Notes
- TIPS
- Don’t drain the pineapple – place the entire contents of the tin (pineapple + juice) into the saucepan.
- The boiled mixture will froth up because of the bicarb soda. That’s fine.
- To speed up the cooling process for the boiled mixture, place the saucepan in a cool water bath. Add some ice cubes to the water bath for an even quicker cool-down.
- This cake is best stored in the fridge and should keep this way for up to one month.
- Freeze by wrapping it in a cling wrap and freezing for up to 3 months.
- Q. How do you store this fruit cake?
- Given it contains no alcohol and crushed pineapple, it's best stored in the fridge and should keep this way for up to one month.
- Q. Can you freeze this pineapple fruit cake?
- You sure can. Simply wrap it in a cling wrap and freeze for up to 3 months.
Nutrition Information
Calories
88kcal
(4%)
Carbohydrates
15g
(5%)
Protein
1g
(2%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
15mg
(5%)
Sodium
53mg
(2%)
Potassium
44mg
(1%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
133IU
(3%)
Vitamin C
1mg
(1%)
Calcium
10mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 40servings
Amount Per Serving
Calories 88
% Daily Value*
| Calories | 88kcal | 4% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 15mg | 5% |
| Sodium | 53mg | 2% |
| Potassium | 44mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 133IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.