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.
Overview
- 230 min
- Makes 1 x 23cm Cake
- Easy
Keep for later
Ingredients
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
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