Pineapple Fruit Cake Recipe

Mum’s Pineapple Fruit Cake Recipe

Published on May 6, 2016 by Anthony Sullivan

The following recipe is from our chef Anthony Sullivan. It’s a family recipe that he’s sharing specially for Mothers Day.

“Recently I came across one of my original recipe books from 1990, the year I started my cooking apprenticeship. Inside was a hand written recipe from my mother, one she used to make for our family – her spiced pineapple fruit cake.

So all these years later I thought I’d make the cake for her for this Mother’s Day and add a few touches of my own.

I guess its loosely based on the classic Hummingbird cake, still one of my all-time favourites.
Although I’ve never been able to understand how that cake got its name – so if anyone can shed some light on this I’d love to hear it?

Happy Mother’s Day, Mum.”

cakes-stackedCake Ingredients

  • 1 cup sugar
  • 1 cup small diced pineapple
  • 1 cup mixed dried fruit
  • 1 tsp bicarb soda
  • 1 tsp ground mixed spice
  • 4 oz unsalted butter
  • 1 cup self-raising flour
  • 1 cup plain flour
  • 2 eggs

Filling Ingredients

  • 250 gm cream cheese
  • 200gm castor sugar
  • 100gm ricotta
  • Zest 2 oranges

Icing Ingredients

  • 100gm cream cheese – whipped
  • 250gm icing sugar
  • Juice & pulp of 2 passion fruits
  • 50 gm butter

Method

  • Place sugar, pineapple, fruit, spice & butter in saucepan over medium heat & bring to boil, simmer gently 2-3 minutes.
  • Remove mixture from heat & cool completely.
  • Sieve both flours into bowl, then fold in fruit mixture.
  • Whisk eggs until light & fluffy, then fold into mix.
  • Grease your baking tin well ( I lined mine with baking paper, pour cake mix in & bake in pre-heated oven at 170 deg.
  • Cook 30 – 40 minutes & check with a skewer if cooked through. Cooking time will depend on the type of tin used. I used a loaf tin but round spring form tin would be fine also.
  • When cooked, remove & cool completely before icing.
  • Cut cake in half & pipe cream cheese mixture across the base, then place top of cake back on.

Filling

  • Blend filling ingredients in electric mixer until thick & smooth

Icing

  • Use whisk attachment on electric mixer & blend together icing ingredients until smooth

Garnish

  • I used a selection of thinly sliced pineapple, rhubarb & green apple.
  • These were dredged in icing sugar & dried overnight in a dehydrator until crisp.
  • To finish I added a handful of toasted walnuts & some edible flowers.

Written by Anthony Sullivan

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