Thursday, 31 March 2016
A Classic Pineapple Fruitcake
Classic Australian Cakes: From Lamingtons to Swiss Rolls by Alice May,1993 Sydney
“Classic Cakes is a tribute to the great home-cooking of our mothers and grandmothers. The kitchen was once the only place to be. There was always the smell of freshly baked cakes in the air.”
Boiled Crushed Pineapple Cake
325g plain flour; 2 level tspn baking powder; ¼ tspn bicarbonate of soda; 150g butter; 225g sugar; 1 X 425g can crushed pineapple; 450g mixed fruit (currants, sultanas (golden raisins), raisins); 2 eggs, beaten; ¼ tspn mixed spice; 1 small dstspn apple cider vinegar
Preheat oven to 180ºC. Generously grease a 23cm springform pan with butter and line with baking parchment. Sift the flour, bicarbonate of soda and baking powder together.
Combine the butter, sugar, pineapple, and mixed fruit in a saucepan. Bring to the boil, stirring well, then simmer for 3 minutes. Cool.
Beat the eggs until light and lemon coloured and add them gradually to the cooled mixture. Add the sifted flour, mixed spice and vinegar, mixing well. Pour into the prepared pan and bake for between 1 and 2 hours or until the cake has shrunk slightly away from the sides of the pan.
Great camping tucker.
This woman seems genuinely pleased with the results from her Sunbeam Mixmaster but I'd love to know what the woman with the new refrigerator is really thinking !!!
Pleased to see hubby peeling the potatoes and sonny helping out with the dishes here!