Prep 20 mins
Cook 3 hrs
The British tradition is for a very dark fruitcake, with marzipan and icing, but we've always made this rather lighter version instead. You can make it the day before you want to eat it (rather than ages in advance) and it keeps for a couple of months wrapped in tin foil. We also never put nuts in, although similar recipes contain a handful of almonds or walnuts. The "mixed fruit" referred to in the ingredients is a mixture of raisins, sultanas, mixed peel, and maybe other things like currants. It's just something we buy ready mixed.
- 15 ounces crushed pineapple
- 1 1⁄2 lbs mixed dried fruit
- 1⁄2 lb glace cherries
- 1⁄2 lb butter
- 12 ounces soft brown sugar
- 3 medium eggs, beaten
- 1⁄2 lb plain flour
- 1⁄2 lb self raising flour
- 2 teaspoons mixed spice
- Preheat the oven to 150C (300F / Gas mark 2) and line a deep 9 inch (23cm) square tin with a double layer of baking parchment (this should protrude over the top of the edges of the tin).
- Melt the butter over the stove, and mix in the pineapple, mixed fruit, cherries and sugar. These should be kept over a high heat until the mixture begins to boil, and the sugar is completely dissolved. This can take 5 minutes.
- Cool the mixture until it is look warm (or else the eggs will scramble).
- Sift together the two kinds of flour and mixed spice.
- Beat the eggs and the flour mixture into the sugar-fruit mixture.
- Transfer the entire mixture into the lined tin.
- Cut a double piece of brown paper the same size as the tin to act as a lid, with a small air vent in the centre.
- Wrap the outside of the tin in a double layer of baking parchment. This will help to stop the cake from catching.
- Bake for 3 hours (and skewer test to check it is completely done - the skewer should come out clean).