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Pineapple Christmas Cake

Crushed pineapple is the secret ingredient to making this delicious cake extra sweet and moist. Full of tasty fruit, it’s a perfect Christmas cake!



1kg Tasti Fruit Mix

75g Tasti Glacé Red Cherries

75g Tasti Mixed Peel

250g Tasti Ready to Eat Figs (chopped)

250g Tasti Soft & Juicy Dates (chopped)

432g can crushed pineapple in juice

3 cups high grade flour

1 tsp each cinnamon and mixed spice

½ tsp ground cloves

225g butter

1 cup sugar

1 tsp vanilla

6 large eggs

50g Tasti Natural Almonds to decorate


The day before mixing the cake, put the dried fruit and undrained pineapple in a large frying pan.

Cover pan, heat until liquid boils then simmer until all juice is absorbed. Leave overnight, or until cold.

The next day Grease a 20cm springform baking tin and line the base and sides with baking paper.

Pre-heat the oven to 150ºC.

Combine flour and spices and set aside. In a very large bowl, cream butter, sugar and essences until light. Beat in eggs one at a time, adding 2 tablespoons of the spiced flour with each.

Stir in prepared (cold) fruit and remaining spiced flour. If mixture seems too soft, add extra flour until mixture will just drop from a spoon. Pour into the prepared tin, levelling the surface. Decorate with Tasti Natural Almonds.

Bake for 1½ hours, then lower the oven temperature to 130ºC for 2 hours longer, or until a skewer inserted in the centre comes out clean.

Brush hot cake with ¼ cup brandy or sherry. Cool in the tin for 30 minutes, then remove and place on a wire rack to cool completely.

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