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Pineapple christmas cake

Note: These recipes use NZ measurements. 1 c = 1 cup = 250 ml. 1 T = 1 tablespoon = 15 ml. 1 D = 2 teaspoons. 1 t = 1 teaspoon = 5ml. If you're in America, you may find you need a little extra baking powder in recipes that use it.

1.5kg mixed fruit (700g sultana, 500g raisins, 250g currents, 50g mixed peel)
450g can crushed pinapple
3 cups flour
1 t cinnamon, mixed spice
1/2 t ground cloves
225g butter
1 c sugar
1/2t vanilla, almond, lemon essences
6 large eggs
up to an extra c of flour
50g glace cherries and blanched almonds for decoration

2-3 days before making cake, put mixed fruit in bag with pineapple + juice. Leave in warm place turning occasionally until all juice absorbed. 23cm cake tin (or 2 18cm). Mix spices with flour and set aside. Cream butter, sugar and essences until light and smooth. Beat in eggs one at a time, adding about 2 T of spiced flour with each egg. Toss together fruit and remaining flour. Stir in creamed mixture. Should be just soft enough to drop from hand – add more flour if not. Press mixture into lined tin, leveling top. Bake at 150C for one and a half hours, then 130 for two more hours. Feed with sherry (1/4 c).

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