Fruit Cake

This is the recipe that my Mum used to make as her Christmas cake every year. It is much more moist than a traditional fruit cake and doesn’t keep as long. No need to make it in October if it's going to be your Christmas cake. 

I’m not a big fan of fruit cake but I don’t mind this one. 

Mum’s Pineapple Cake:

1 x 450g tin of crushed pineapple

125g margarine

375g mixed fruit

1 cup sugar

1 teaspoon mixed spices

1 teaspoon bi-carb soda

pinch salt

1 cup SR flour

1 cup plain flour

2 beaten eggs

Boil first seven ingredients in saucepan for 10 minutes. Allow to cool. Add sifted flours and eggs. Place mixture in an 18cm square cake tin lined with greased greaseproof paper. Cook for one hour at 160 degrees. Test with skewer. Leave in tin for 5 minutes then turn onto rack to cool. Store in an airtight container.