Easy pineapple fruitcake
It just doesn’t feel like Christmas without fruitcake. With a subtle hint of spice and a splash of brandy, this delicious version is sure to delight. The pineapple adds a lovely touch, and you can use any dried fruit you like to suit your own tastes.
- 500g mixed dried fruit (we used mixture of raisins, sultanas, chopped dried apricots, chopped dried figs)
- 440g can crushed pineapple in juice
- ¼ cup brandy
- ¾ cup Pams Sugar
- 125g Pams Butter
- 1 teaspoon mixed spice
- 1 teaspoon cinnamon
- Grated zest of 1 orange
- 2 cups Pams Flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 3 Pams Free Range Eggs, beaten
- ¼ cup toasted sliced almonds
- 1½ cups Pams Icing Sugar
- 3 tablespoons brandy
- 2 teaspoons milk, approximately
- Preheat the oven to 160°C (140°C fan forced). Grease and line the base and sides of a 22cm round cake tin with baking paper. Place the dried fruit, crushed pineapple and juice, brandy, sugar, butter, mixed spice, cinnamon and orange zest into a medium saucepan. Bring to the boil over medium heat, then remove from the heat and allow to cool to room temperature.
- Sift the flour, baking soda and baking powder into a large bowl. Add the cooled fruit mixture and eggs and stir to combine. Spoon into the prepared tin.
- Bake in the oven for 1 to 1¼ hours, or until a skewer inserted into the centre of the cake comes out clean. Allow to cool in the tin for 15 minutes before transferring onto a wire rack to cool completely.
- To make the icing, sift the icing sugar into a bowl. Stir in the brandy and enough milk to make a thin, drizzling consistency. Spread the icing over the top of the cake, allowing some to drizzle down the sides. Sprinkle with the toasted almonds to serve.
- For an ultra-decadent treat, when the cake is cold, use a toothpick to prick some small holes in the top and then drizzle with a few teaspoons of brandy.
- Save time searching for ingredients by using Pams Fruit Cake Mix.