Fruit cake Receipe

15 0unce Can of crushed pineapple
1 lb of Mixed fruit ( I only use sultanas DH does not like Mixed fruit)
4 ounces of butter
1 cup of sugar
2 eggs
1 teaspoon baking soda
1 teaspoon mixed spice
1 cup of plain flour
1/2 teaspoon of salt
1 cup of self raising flour

Line a 8 inch tine with two layers of baking paper up to 2 inches above tin
Combine pineapple, dried fruit, butter, sugar and mixed spice in a saucepan, stir over heat until the sugar is completly dissolved, bring to the boil and boil uncovered for 3 minutes. set aside to become completly cool. When cold add beaten eggs, and sifted dry ingrediants.
Mix well, spread evenly into cake tin
Bake in moderate oven (about 160 Celcius) sorry dont know what that is in your temperature)
30 to 40 minutes or more if nessary test with a skewer to see if cooked
once out of oven cover with a cloth and leave to cool

The problem with fruit cake is the candied fruit. Take two boxes of quick bread made per box directions plus add a jar of Mince meat. Bake in a bundt pan.

Thank you for the recipe, best wishes for the coming season to you

Do you drain the juice of the pineapple or use it in the recipe??

no, just throw it all into the saucepan, vbg

Dale
New Zealand

Me three! At Christmas my mom would bake fruit-cakes for everyone, and give them out, while passing out presents. When we would be leaving my sisters and brothers use to laugh (as we got out-side) because no one wanted to hurt moms feeling, and they didn't like fruit-cake so I always got them home. Boy I use to love getting them. Think they would last me about a month. Do not remember how my mom found out. Now she doesn't bake.

I'm not crazy about fruit cakes, but my mother-in-law always made this one at Christmas that everyone enjoyed.

WHITE FRUIT CAKE

8 ounces cream cheese
1/2 pound butter
1 1/2 cup sugar

Cream together, then add

4 eggs
1 1/2 tsp vanilla
2 14 cups flour
1 1/2 tsp Baking Powder
3/4 cup nuts
3/4 cup marishino cherries
1/2 cup raisins (optional)

Bake 1 1/2 hours at 350 degrees

That sounds good! I may try that sometime. Thanks for sharing it. Somewhere (in my many recipes that I have and don't use) I have a recipe for a German fruit cake in layers and of course there is a good frosting with it. I just looked for and found it and it makes either 5 9 in. layers or 4 10 in. layers. My mother made in once many years ago and as I remember it was really good but it was expensive (back then) and time-consuming to make. The ingredients might be more readily available now, thus, not as expensive.

Koko; it is like an Angel Food Cake Pan (maybe it's called a tube pan). Never made it in a bundt pan.
A bought fruitcake from Mary of Pudding Hill is fantastic.

oh I love fruit cake will have to try these thanks ever so! my grams used to make hers ahead months in advance, and she poured some kind of brandy over it each month, man oh man was it good! I sure do miss it, anyone who gets fruit cake they do not want send them on to me, :-)