Boiled Pineapple Fruitcake

A whole boiled pineapple fruitcake cooling on a rack.

Fruitcakes are one of the longest-lasting cakes, making them a perfect choice for harsh outdoor conditions. This version is an easy boiled pineapple fruitcake recipe that is moist but firm.

Fruitcake is often associated with Christmas, but it doesn’t have to be saved for once a year. It is a perfect choice all year round. It is also a great cake for fondant work as it doesn’t collapse under the weight of the decorations.

The recipe uses dried mixed fruit, glace cherries, mixed spices, and canned crushed pineapple. These are all ingredients with a long shelf life making the cake an ideal choice when fresh fruits are unavailable or impractical.

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The fruit, butter, and sugar simmering in a pot.
The simmering of the dried fruits with the canned pineapple and butter softens it make a well textured fruitcake.
Aerial photo looking down on a boiled pineapple fruit cake and two slices.
Boiled Pineapple Fruitcakes are a great choice for a picnic or to cook while camping outdoors with all the ingredients being shelf stable.
Slice of boiled pineapple fruitcake on a white plate withe the remaining cake in the background.
The cake can be served in wedges, although even though it is round it was always traditionally sliced into rectangles.
A whole boiled pineapple fruitcake cooling on a rack.
After cooking the pineapple boiled fruitcake remove the baking paper and cool on a rack.

Boiled Pineapple Fruitcake Recipe

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A whole boiled pineapple fruitcake cooling on a rack.
Fruitcakes are long-lasting cakes making them a perfect choice for harsh outdoor conditions. This version is an easy boiled pineapple fruitcake recipe that is moist but firm.
Preparation 30 minutes
Cook 1 hour 30 minutes
Ready in 2 hours
Servings 12 Servings
CourseSupper
InfluenceAustralian
DifficultyExperienced
MethodBake
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Ingredients

  • 1 pound mixed dried fruit (500g)
  • 1 cup brown sugar
  • 10 tablespoons butter (155g)
  • 1 can (15 oz) crushed pineapple
  • 2 eggs
  • 1 cup all-purpose flour
  • 1 1/4 cups self-rising flour
  • 1 teaspoon mixed spice
  • 1/4 teaspoon baking soda

Equipment

  • pot
  • 9 inch (23cm) round cake tin
  • baking paper

Directions

  • Preheat the camp oven to 325 degrees F (160 degrees C). Line and butter a 9-inch (23cm) round cake tin with baking paper.
  • Place the dried fruit, brown sugar, butter, and crushed pineapple (including the juice) in a pot. Bring to a boil then simmer for 5 minutes. Let the mixture cool for about 20 minutes.
  • Stir the eggs into the cooled fruit mixture. If the fruit mixture is too hot the eggs will start to scramble.
  • Sift the flours, mixed spice, and baking soda together, then fold into the fruit mixture.
  • When well combined, pour the fruitcake batter into the prepared cake tin.
  • Bake for 90 minutes.
  • Remove the cake from the oven and allow it cool in the tin for 5 minutes. Turn it out onto a cake rack, remove the baking paper, and let cool completely. 

Nutritional Information

Sodium: 118mgCalcium: 88mgVitamin C: 1mgVitamin A: 336IUSugar: 36gFiber: 4gPotassium: 320mgCholesterol: 52mgCalories: 343kcalTrans Fat: 1gMonounsaturated Fat: 3gPolyunsaturated Fat: 1gSaturated Fat: 6gFat: 11gProtein: 5gCarbohydrates: 60gIron: 2mg

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About Tom Brewer

Tom has a long history of camping and outdoor activities which combined with his formal French chef training to create a range of hearty yet tasty outdoor meals. Whenever he has fire he can create a feast.

Learn more about Tom Brewer
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