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.
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.