A nice Chocolate Cake that is easy to make and tastes great. Perfect for any camp oven, or cook at home then take on picnics, hikes or trips to the beach.
Boiled Pineapple Fruitcake
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 pineapple. All ingredients with a long shelf life making it an ideal choice when fresh fruits are unavailable or impractical.
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
23cm (9 inch) round cake tin
Preheat the camp oven to 160 degrees C (325 degrees F). Line and butter a 23cm (9-inch) 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, about 20 minutes.
Stir in the eggs into the cooled fruit mix. If the fruit mixture is too hot still the eggs will start to scramble.
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 cake tin.
Bake for 90 minutes. 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.
Note: A smaller cake tin such as 8-inch round can be used but as the cake is deeper allow more time for it to cook.