Wednesday, 12 December 2012

A Fruitcake that even Americans will eat

It's twelve days until Christmas, or as the children here say "only 13 more sleeps 'til Christmas morning". Traditionally  this is when many houses put up their decorations, although in the past few years I hear complaints that it's all happening much earlier. We haven't got Thanksgiving as a 'buffer' holiday

Here Thanksgiving usually coincides with Stir-up Day, traditionally the day British cooks mix their Christmas pudding - a concoction of dried fruit, suet, spices, and lashings of alcohol. We don't eat Christmas pudding in this house. I can't reconcile suet in my desserts, let alone one that "matures" for 5 weeks before cooking. Mike is not a big fan either, but he does like fruitcake. I make this one every week for Mike and any passing gamekeepers, farmers, or friends that stop in and have a cup of tea.

The recipe was kindly given to me by the chef at our local cafe. This cake always sold out, and got more compliments that any other we made. Even my father, when on a recent visit, enjoyed a few slices, and took the last piece with him for the train ride back to London.

- Pineapple Fruit Cake -

In a pan combine:
8 oz sugar
1 can (appx 430g) crushed pineapple in juice
4 oz butter
12 oz dried mixed fruit (a UK staple - 90% raisins/sultanas, 10% candied fruit, Raisins and dried cranberries mixed works well too)
1 1/2 t mixed spice (or pumpkin pie spice)

Bring mixture to a boil, boil for 3 minutes, allow to cool. (I often do this bit before bed so it's cool in the morning and ready to finish)

When cooled, stir in:
1 1/2 t baking soda
8 oz (225g) flour
2 t baking powder
2 lg OR 3 medium eggs, beaten

Pour into a pan - I use a spring-form cheesecake pan with a silicon liner - and bake at 325 deg F for 1 hour and 15 minutes.

It's not a fancy looking cake, but it keeps for a week without going stale and freezes well.

I only made this one yesterday!


Maria said...

Hi Jen! Thanks for the recipe. This looks really tasty and moist.

and 'keeps for a week without going stale and freezes well' is a big bonus from my point of view. Household of two here, and not doing as much physical work as you and Mike, so if I make cake just for us it needs to last longer than 2 days (not that *eating* the cake is the problem - the problem is then in my waistband!).

Christine said...

Oh, this looks like the perfect breakfast cake for my family! I remember a time when I boiled fruitcake in old metal cans and it was perfectly awful. Once tidied with a bow, I gave these to family and friends during the holidays. Thank you for this recipe, which I can hardly wait to try!

Hazel said...

I love boiled fruit cakes! Haven't tried one with pineapple in though. It's on my 'to cook' list!

17th stitch said...

That looks delicious! Thank you so much for sharing the recipe. I plan to make one tomorrow.