Pineapple Fruitcake

  1. Grease and line an 8" square or round cake tin.
  2. Clean fruit, cream butter and sugar together, beat in eggs, one at a time with a little flour to avoid curdling.
  3. Add the remainder alternately with the dried fruit.
  4. Add the crushed pineapple and one tablespoon of juice.
  5. Turn into prepared tin.
  6. Place in centre of moderate oven. 160°c (320°f/Gas Mark3) for 2 ½ Hours approximately.
  • 350g/12oz Golden Fleece Plain Flour
  • 225g/8oz Raisins
  • 225g/8oz Sultanas
  • 225g/8oz Drained Crushed Pineapple
  • 200g/7oz Soft Brown Sugar
  • 175g/6oz Butter
  • 75g/4oz Mixed Peel
  • 1 Tablespoon Pineapple Juice
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Salt
  • 3 Eggs