Tropical fruit cake
The secret ingredient in this little gem of a cake is pineapple. If you wish, you can soak the dried fruit overnight in rum and drizzle a couple of tablespoons over the cooked cake before but it works just as well without alcohol.
200 g (7 oz) self raising flour
0,5 tsp mixed spice
0,5 tsp cinnamon
225 g (8 oz) crushed tinned pineapple (well-drained)
150 g (5 oz) butter
125 g (4,5 oz) soft brown sugar
2 large eggs
30 ml (2tbsp) milk
75 g (2,5 oz) glace cherries (halved)
120 g (4 oz) sultanas
120 g (4 oz) raisins
120 g (4 oz) currants
1) Line and prepare a 20 cm (8 in) round tin as described above and pre-heat the oven to 170C/325F/Gas 3.
2) Sift the flour and spices together into a bowl.
3) Tip the pineapple into the now empty sieve and allow to drain well.
4) Cream the butter and sugar together, then beat in the eggs.
5) Fold in the flour and milk.
6) Roll the cherries in a little flour and add to the mixture. Sir in the fruit and the pineapple.
7) Bake in the centre of the oven for about 1,5 hours. Leave to cool in the tin before turning out. Store as above.
More details you can find in
Carol Deacon's book "Party cakes for children"
or on the website http://www.caroldeaconcakes.com/
* This material is presented for information and educational purposes.