If you are not an expert baker (that’s where I fit!) and would like an easy Christmas cake recipe, try this! It’s quick to make, lovely and moist courtesy of the pineapple, great taste and has a no-fuss icing. If you love fruit cake, then you can dress it up for other celebrations as well. (It’s a good idea to keep it in cool place until it’s all gone.)
Last-minute Pineapple Christmas Cake
150g butter, coarsely chopped
1 cup brown sugar
440g can crushed pineapple
500g mixed dried fruit (or 400g bag plus 1 cup washed sultanas)
2 large eggs, lightly beaten
2 tbsp rum
1 cup flour
1 cup self-raising flour
½ tsp baking soda
1 tsp mixed spice
1 tsp ground cinnamon
- Heat oven to 140C fan bake. Grease a 20cm round cake tin and line base with nonstick baking paper
- Place butter, sugar, pineapple and juice in a saucepan, then stir until butter melts and sugar dissolves. Stir in dried fruit and simmer gently for 3 minutes. Remove to a bowl and cool.
- Stir in the beaten eggs and rum, then stir in the flours, baking soda and spices, sifted together. Spoon mixture into the prepared cake tin and smooth the surface.
- Bake for 90 minutes (at 140C) or until a skewer inserted in the centre comes out clean. Cool the cake in the tin before turning out. Spread with butter icing once the cake has cooled completely.
100g butter, softened
4 cups icing sugar, sifted to remove lumps
Juice of 1 lemon
2 tbsp boiling water
Combine all ingredients in a bowl and beat by hand until creamy.