Christmas Cake, Pineapple

• 1 - 1.5 kg dried fruit
• 450g can pineapple, crushed
• 3 c flour
• 1 t cinnamon
• 1 t mixed spice
• 225g butter
• 1 c sugar
• 1/2 t vanilla, almond, lemon essence
• 6 eggs, large
• up to 1 c extra flour

A day before mixing cake, warm fruit cake mix until it feels hot, then put it in a large unperforated oven bag or plastic bag with the undrained pineapple. Turn fruit occasionally, in a warm place, until juice is absorbed.

Mix the spices with three c of flour and put aside. Cream butter, sugar and essences until light and smooth, Beat in eggs, one at a time adding about 2 of the flour mix with each egg.

Toss together prepared fruit and remaining spiced flour in a large bowl or a roasting pan. Stir in the creamed mixture. The mixture should be just soft enough to drop from a spoon. If it seems too soft add extra flour.

Press mixture into a 23cm lined tin, levelling the top. Decorate with blanched almonds and cherries if desired. Bake at 150C for 1 1/2 hours, then at 130C for about 2 hours longer.

Time: 270 minutes
Source: Newspaper