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!