This is still my favourite Christmas fruit cake. Once upon a time I would buy all of the fruit and have it soaking for a few days then bake it in the oven for a few hours. But then I had lots of children and this cake is so great to make at the last minute. I do pour cointreau or brandy over the top of it while still hot for an adults version. I have also frozen the cake – just wrapped in foil and placed in a freezer bag or you could wrap then put in a container in the freezer. But it tasted great and is perfect for making ahead of time. Happy baking…….
So do you love fruit cake at Christmas and do you make your own? Maybe your fruit is already soaking in brandy or you’ve got a cake stashed away. Let me know what you’re doing…….
- 500g mixed dried fruit
- 50g glace cherries (optional)
- 450g can crushed pineapple
- 125g unsalted butter, cubed
- 1 cup sugar (I used caster)
- 1 tsp bicarb soda
- 2 eggs, lightly beaten
- 1 cup plain flour
- 1 cup self raising flour
- Place dried fruit, pineapple (don't drain it), butter, sugar and bicarb in a saucepan and bring to the boil on a medium heat.
- Remove from the stove and leave to cool. I like to transfer to a big bowl and leave it to cool
- Add in eggs and mix well. Sift in the flour and mix it in well. Make sure there is no flour left at the bottom of the bowl. Nothing worse than discovering this once you've put most of the mixture into a lined tin.
- Pour into a lined square or round tin and place in a preheated oven 180C/350F and bake for at least 45 minutes to 1 hour.
- Now the cooking time will depend on your oven and the size of tin you use. Just check it with a knife or skewer at 45 minutes and if it comes out clean (don't stick it straight into a piece of fruit!) then you're done. If not put it back for another 10 minutes and test again.
- You can pour some brandy or alcohol over the top of your cake if you like but I soaked my fruit in brandy for 2 days before the cake was made.
- Leave to cool then slice and enjoy.