I've never ever made a Christmas Cake before, and while telling my Mum-in-Law this just before Christmas, she gave me a copy of a very old and simple recipe that she had stored away with her recipes. She even sent me home with half the ingredients so I was pretty much ready to go!
This cake is easy, cheap to make (compared to some fruit cakes!) and so moist and delicious!
I just have to share it - sadly I have no idea where this recipe originates from, so if you do, please let me know!
Even though Christmas has come and gone, who said you can make a holiday fruit cake!?!
1 x 450g can crushed pineapple
1 cup brown sugar, firmly packed
1kg mixed dried fruit
2 tablespoons orange marmalade
2 cups plain flour
2 teaspoons mixed spice
Red glace cherries and extra canned pineapple to decorate
Lightly grease a deep, 23cm round cake pan, line with 3 layers of paper, brining paper 5cm above edge of pan.
Drain pineapple; reserve ⅓ cup liquid.
Beat butter and sugar in small bowl with an electri mixer until combined. Gradually beat in eggs. Stir in fruit, pineapple and marmalade. Fold in sifted dry ingredients and reserved pineapple liquid. Spread mixture into prepared pan.
Decorate with cherries and extra pineapple.
Cook in a moderately slow oven 160°C for about 3 hours, or until cooked when tested. Cover hot cake with foil; cool in pan.
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