Boiled Pineapple Fruit Cake
450g can Crushed Pineapple in Syrup
375g mixed fruit
1 cup sugar
1 tsp mixed spice
1 tsp bicarb soda
1 cup SR flour
1 cup plain flour
2 eggs, beaten
Assorted glace fruit, optional
Preheat oven to 160°C.
Lightly grease and line a 18 or 20cm square cake tin.
In a large saucepan, combine the crushed pineapple, butter, mixed fruit, sugar, mixed spice and bicarb soda. Bring to boil, and boil for 10 minutes. Allow the mixture to cool to room temperature, and then stir in the sifted flours and eggs.
Pour mixture into prepared cake tin, and bake on bottom shelf for 50-60 minutes or until a skewer inserted into the cake comes out clean.
Allow to cool in the tin for 5 minutes before turning out onto a rack to cool. When cool, store in an airtight container for 1 week or refrigerate for up to 21 days or freeze for 3 months.
Optional: decorate with assorted glace fruits.