This is a wonderful pound cake that I make for special picnics. I love the inclusion of the fresh apples and cinnamon but the streusel top is the best part.
Fruitcakes are the longest lasting cake making them a perfect choice for harsh outdoor conditions. This is an easy pineapple based boiled fruitcake recipe to try that can be made at home before heading outdoors or at camp.
Fruitcake is a often in modern times associated with Christmas, but it really is an all year round item.
This is a traditionally based recipe uses dried mixed fruit, glace cherries, mixed spices and tinned pineapple; all ingredients with a long shelf life thus making it desirable in isolated locations with little access to fresh fruits.
The cake itself has the characteristic depth of flavour and is very moist.
500g mixed dried fruit
1 cup brown sugar
155g (5oz) butter
1 (450g) can crushed pineapple
1 cup plain flour
1 1/4 cups self raising flour
1 teaspoon mixed spice
1/4 teaspoon bicarb soda
8 inch round cake tin
Preheat the camp oven to 160 degrees C (325 degrees F). Line a 20cm (8-inch) deep-sided 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.
Stir in the eggs.
Sift the flours, mixed spice and bicarb soda together, then fold into the fruit mixture.
When well combined, pour the fruitcake batter into the prepared tin.
Bake for 2 hours. Remove the cake from the oven and allow it cool in the tin for 5 minutes. Then, turn it out onto a cake rack, remove the baking paper, and let cool completely.