Julie Buiso's pineapple fruit cake
Makes a large moist cake that will keep well for up to 5 days wrapped in greaseproof paper and stored in a tin in a cool pantry. For longer storage – up to 2 months – slosh it with plenty of brandy before wrapping.
- 150g (1 cup) raisins
- 140g (1 cup) sultanas
- 75g (½ cup) currants
- 70g (½ cup) dried cranberries (craisins)
- 1 x 440g can crushed pineapple
- 175g (¾ cup) caster sugar
- 100g butter
- 1 teaspoon mixed spice
- ¼ teaspoon ground cinnamon
- 1 teaspoon baking soda
- 3 large eggs
- Finely grated zest 1 lemon
- 1 tablespoon lemon juice
- 280g (2 cups) plain flour
- 2 teaspoon baking powder
Put dried fruit, pineapple and its juice, sugar, butter, mixed spice, cinnamon and baking soda in a large saucepan. Bring to the boil, stirring to dissolve the sugar. Simmer for 3 minutes. Remove from heat and cool for 30 minutes.
Line a deep 23cm-diameter cake tin with baking paper.
Beat the eggs. Add to the cooled fruit mixture with lemon zest and juice. Sift flour and baking powder together onto a piece of paper, then sift them over the fruit mixture and fold in with a large spoon.
Turn mixture into prepared tin. Bake in an oven preheated to 160°C for 1¼ hours, or until a skewer inserted in the centre comes out clean. Leave in the tin to cool, then turn out onto a cake rack.