Pineapple and Mango Fruitcake
Serves: 24
Prep time: 30 minutes
Cook time: 90 minutes
½ serves per portion
Recipe courtesy of Anne Webster, Gargett Branch
Ingredients:
- 225g crushed pineapple (½ tin)
- 225g chopped mango
- 375g mixed dried fruit
- 1 teaspoon bicarb soda
- 1 cup sugar
- 1 teaspoon mixed spice
- 125g butter
- 1 cup flour, plain
- 1 cup flour, self raising
- 2 eggs, beaten
Method:
- PREHEAT oven to 180˚C. Line a 20cm round cake tin with baking paper.
- PLACE pineapple, mango, dried fruit, bicarb soda, sugar, spice and butter in a saucepan. Bring to the boil, simmer for five minutes, remove from heat and let cool.
- SIFT flours together, mix into cooled fruit mixture with well beaten eggs.
- POUR mixture into prepared tin.
- BAKE in oven for around 1 ½ hours, or until set.
What's Great About It:
This recipe takes a new spin on the classic fruit cake and has a tropical Queensland feel to it with mangoes and pineapple. It is best enjoyed when mangoes are in season between September and March.
