This is a family favourite that my Dad and his brothers remember their Mum (my Grandma) making regularly.
It is made with a tin of crushed pineapple but if you can't get hold of any you can buy the chunks and place in a food processor with the juice and roughly chop. This will work exactly the same.
So I had a lot to live up to getting this recipe right!!! When I told my cousins I was making some of our Grandma’s recipes this was the first one they mentioned.
This recipe of my Grandma's was a bit easier as there was a bit of a method and baking time but I had to guess the tin size. I decided to make it in a square tin so I could cut it into squares.
It is a delicious fruit cake, packed with fruit and perfect for enjoying with a cup of tea with family and friends. It's certainly a special recipe in my family and always will be.
To start pre-heat the oven to 160 degrees centigrade (140 fan) then line and grease a 9"x 9" or 23cm x 23cm square tin.
In a large pan place the butter, caster sugar, crushed pineapple, cherries and mixed fruit.
Note: If you can't get crushed pineapple you can buy the chunks and place in a food processor with the juice and roughly chop.
On a low heat melt the butter and sugar.
When they are melted turn up the heat to high and bring the mixture to the boil.
Take off the heat and set aside for at least half an hour to cool.
When the boiled mixture is cold add the flour, bicarbonate of soda, salt and eggs into the pan.
Mix until everything is fully incorporated and no flour is visible.
Put the mixture in the tin and bake for 1 hour and 15 minutes or until a skewer comes out clean.
Leave to cool in the tin before cutting.
Grandma's Pineapple Cake
Sarah's servings: 16
Sarah's skill: Easy
Baking time: 1 hour 15 minutes
Ingredients:
115g Unsalted Butter
170g Caster Sugar
435g Can of Crushed Pineapple (including juice)
60g Glace Cherries (halved)
455g Mixed Dried Fruit
225g Self Raising Flour
1 tsp Bicarbonate of Soda
1/4 tsp Salt
2 large Eggs
Method:
Line and grease a 9" x 9" or 23cm x 23cm square tin.
In a large pan place the butter, caster sugar, crushed pineapple, cherries and mixed dried fruit.
On a low heat melt the butter and sugar.
When they are melted turn up the heat to high and bring the mixture to the boil.
Take off the heat and set aside for at least half an hour to cool.
Pre-heat the oven to 160 degrees centigrade (140 fan).
When the boiled mixture is cold add the flour, bicarbonate of soda, salt and eggs to the pan.
Mix until everything is fully incorporated and no flour is visible.
Put the mixture in the tin and bake for 1 hour and 15 minutes or until a skewer comes out clean.
Leave to cool in the tin before cutting.
Sarah’s extra slice……
Make sure you use the whole tin of crushed pineapple including the juice.
If you can't get crushed pineapple you can buy the chunks and place in a food processor with the juice and roughly chop. This will work exactly the same.
Do not add the flour etc to the boiled mixture when still warm.