Recipe: Maureen-Ann Farrimond’s Pineapple Fruitcake

Maureen-Ann Farrimond’s Pineapple Fruit Cake is a family favourite.

Walk Japan



1 cup sugar
450g can crushed pineapple
500g mixed fruit
1 tsp bicarbonate of soda
1 tsp mixed spice
125 unsalted butter
2 cup plain flour
1 tsp of baking powder
2 eggs (beaten)


Place sugar, contents of can of pineapple, mixed fruit, bicarbonate of soda, spice and butter in saucepan. Bring to boil, boil 3 minutes, remove from heat, cool completely (very important).

Sift flour and baking powder together, mix into cold fruit mixture with well-beaten eggs. Place mixture in a greased and lined 8-inch cake tin.

Bake in a moderate oven (180C) approx. 1 1/2 hours*, reduce heat to moderately slow, bake further 20 to 30 minutes or until a skewer, inserted, comes out clean.

* Most times, cake is cooked after 1 1/2 hours but it pays to test the cake.

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