Monday, 24 December 2012

CRUSHED PINEAPPLE CAKE

This might seem a bit last minute, but it’s a cake my mum makes around this time of year and saves it for when we have family round after Christmas. Not sure where the recipe actually comes from, but it has a wintery feel, without screaming Christmas and that’s why I like it. Plus it’s really easy. Don’t be tempted to tuck in on Christmas day, let the flavours develop and rediscover the taste of winter after the big day.

170g soft brown sugar
115g butter
Small tin crushed pineapple
110g glace cherries
225g mixed fruit
2 large eggs
225g self raising flour

Preheat oven to 150fan/170c/3 Grease and line a deep 7inch cake tin, or you could use a loaf tin. Put all ingredients, except the eggs and flour, into a pan and bring to the boil. Allow to cool for about 5 minutes then mix in the eggs and flour.

Pour into the tin and bake at the bottom of oven for about an hour, or until a skewer entered comes out clean. When baked, leave to cool for around 5 minutes before turning out of tin and leaving to cool completely. Let the cake stand in an airtight container for at least 3 days, but if you really can’t wait it will still be nice, or if you want to leave it longer, that’s fine too.

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