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!
INGREDIENTS
CAKE MIX
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
METHOD
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.