Pineapple Christmas Cake

Thousands of New Zealanders swear by this recipe and have used it regularly since Alison Holst first made it over 30 years ago.

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Overview

230 min
Makes 1 x 23cm Cake
Easy

Keep for later

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Ingredients

Fruit Mix

700g Sultanas

500g Raisins

250g Currants

50g mixed peel

Cake

432g can crushed pineapple in juice

3 cups high-grade flour

1 tsp each cinnamon and mixed spice

½ tsp ground cloves

225g butter

1 cup sugar

½ tsp each vanilla, almond and lemon essences

6 large eggs

50g Roast Unsalted Almonds, to decorate (optional)

*For a modern twist on an old classic substitute the fruit mix listed above for:

200g Select Dates, chopped

300g Sultanas

250g Raisins

200g Currants

200g dark chocolate drops

300g Figs, chopped

Instructions

The day before mixing the cake put the dried fruit and undrained pineapple in a large fry pan. Cover pan, heat until liquid boils then simmer until all juice is absorbed. Leave overnight, or until cold.

Next day, combine flour and spices and set aside. In a very large bowl, cream butter, sugar, and essences until light. Beat in eggs one at a time, adding 2 tablespoons of the spiced flour with each.

Stir in prepared (cold) fruit and remaining spiced flour. If the mixture seems too soft, add extra flour until the mixture will just drop from a spoon. Put in a lined tin, leveling the surface. Decorate with Almonds.

Bake at 150°C for 1½ hours, then 130°C for 2 hours longer, or until a skewer inserted in the centre comes out clean. (Brush hot cake with ¼ cup brandy or sherry if you like.)

Note: I usually bake this cake without using fan bake.

Traditional recipe created by Alison Holst