Pineapple fruit cake
Jamaica cake?
yes I made a pineapple one!
I made this fruit cake with the last ring of a fresh pineapple I had left over because I also had some desiccated coconut and glace cherries hanging around, which needed using up.I was pleasantly surprised with the result and thought I’d share it with you. It turned out moist and fruity. I think it might end up being a favourite for picnics even though I haven’t taken it on one – yet! (As I write this it’s August in the UK but the rain has been pouring down for days. Not a good summer this year!) Anyhow, let’s get on with the recipe. This is what you’ll need: - 300 grams or so of fresh pineapple, cut into pieces (or use tinned, well drained)
- 50 g. glace cherries
- 110 g. soft butter
- 110 g. soft brown sugar
- 110 g. self-raising flour (or plain with 2 teaspoons of baking powder)
- 75 g. desiccated coconut
- 2 eggs
Heat oven to 180 degrees C. Grease and line a loaf tin (old fashioned 2 lb size or about 8 x 5 x 3 deep) or use a silicone form like I do now, which needs no lining. Marvellous! Cream the butter and sugar, then add the eggs, flour and other ingredients, mixing well. Spoon into the tin or form and smooth the top. Bake for 60 to 80 minutes until cooked through when a skewer comes out clean. Cool in the tin or form for at least 10 minutes and turn out onto a wire rack. Allow it to cool completely before slicing.
Go to picnic cake recipes
Go from pineapple fruit cake to Home Page
|
