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.
Boiled Pineapple Fruitcake Recipe
- 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
- 9 inch (23cm) round cake tin
- baking paper
- 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.