Easy Pineapple Fruit Loaf Recipe – This recipe has been passed to me from my mother in law. It was a cake she baked as a child with her mother. I cannot quite believe how easy it is to bake! But, it does take a little while, so you may want to prepare the day before and leave yourself a few hours to get it done.
Preparation: 15 minutes, plus cooling time midway through (approx 1.5hrs)
Baking: 1 hour 15 minutes baking
Tin required: 1 x 2lb loaf tin (in this recipe mine was smaller, only 1lb (22cmx11cm)
350g/12oz caster sugar
225g/8oz unsalted butter
350g/12oz mixed fruit
125g/4oz glacier cherries, cut in half
1 tin crushed pineapple, slightly drained
450g/1lb self-raising flour
4 medium eggs, beaten
Preheat your oven at 150c/gas mark 3. Grease and line (with greaseproof paper) a regular loaf tin, mine is 22cm x 11cm.
Place your prepared tin onto a baking tray to catch any cake that may flow over when baking.
Place in a big saucepan the sugar, butter, mixed fruit, cherries and crushed pineapple and slowly bring to the boil, so that your butter melts.
Once your butter has melted, boil for 5 minutes.
Set aside to completely cool. I left the mixture in the saucepan to cool and it took an hour and a half to completely cool.
Once cool (and it must be completely cool or the eggs will scramble) add the flour and eggs, mixing thoroughly.
Pour into the prepared loaf tin. There may be a little too much mixture for the tin, I had about 2 tablespoons too much, and left this out but just get in as much as you can or use a bigger tin!
Cook for 1 hour 15 minutes, or until golden in colour and a knife comes out clean when inserted in the middle. Place the tin and the baking tray on a cooling rack.
Once the cake has cooled, gently pull it out of the tin using the greaseproof paper.
Remove the greaseproof paper, and you’re done!
It takes a while but its so easy and delicious, so well worth the wait!
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