Best 7 Pineapple Boiled Fruit Cake Recipes

BOILED PINEAPPLE FRUIT CAKE

Steps:

• From: [email protected] (Doreen Randal) Date: Tue, 23 Nov 93 16:27:19 PST Boil first 7 ingredients for 10 mins. allow to cool. Add sifted flours and eggs. Place mixture in a 18cm (7") square tin lined with greaseproof paper. Cook for 1 hr. at 160 C. (320 F). Test with skewer. Leave in tin for 5 mins., then turn on to rack to cool. Store in airtight container. REC.FOOD.RECIPES ARCHIVES /MISC From rec.food.cooking archives. Downloaded from G Internet, G Internet.

BOILED PINEAPPLE FRUITCAKE

Steps:

• Preheat the camp oven to 325 degrees F (160 degrees C). Line and butter a 9-inch (23cm) round cake tin with baking paper.
• Place the dried fruit, brown sugar, butter, and crushed pineapple (including the juice) in a pot. Bring to a boil then simmer for 5 minutes. Let the mixture cool for about 20 minutes.
• Stir the eggs into the cooled fruit mixture. If the fruit mixture is too hot the eggs will start to scramble.
• Sift the flours, mixed spice, and baking soda together, then fold into the fruit mixture.
• When well combined, pour the fruitcake batter into the prepared cake tin.
• Bake for 90 minutes.
• Remove the cake from the oven and allow it cool in the tin for 5 minutes. Turn it out onto a cake rack, remove the baking paper, and let cool completely.

PINEAPPLE BOILED FRUIT CAKE

Steps:

• Place mixed fruit, sugar, butter and pineapple including juice into a saucepan.
• Simmer for 5 minutes.
• Allow to cool.
• Beat eggs slightly and stir into fruit mixture.
• Sift together the flours, spice and bircarbonate of soda.
• Fold into fruit mixture.
• Place mixture into a greased and lined 30cm cake tin.
• Bake in a moderate oven for 90 minutes.
• Test after 90 minutes.

BOILED PINEAPPLE FRUITCAKE

Steps:

• Line a round cake tin (about 20cm round) with greaseproof paper, bringing the paper about 5cm above the edge of the tin.Combine the pineapple (with tin juice), fruit, butter, sugar, spice and soda in a saucepan.Stir over low heat until sugar is dissolved then bring to the boil and boil uncovered for 3 minutes.Allow the mixture to cool. When cold, add eggs and sifted flours and mix well. Spread into the prepared tin.Bake in a moderately slow oven for 1 to 2 hours.When the cake is cooked (test by sticking a skewer in - if it comes out with sticky mix on it, leave for another 10 minutes) - cover and leave in the tin to become cold.Remove from tin and either serve straight away or leave the paper on and refrigerate in an airtight container for up to a week.

CRUSHED PINEAPPLE FRUITCAKE

Steps:

• Line an angel food pan with parchment paper and brush with melted butter.
• Cream butter or margarine, and then beat in sugar. Beat in eggs one at a time, beating well after each addition. Stir in extract. Mix in flour, baking powder, and salt. Stir in raisins, cherries, pineapple, and mixed peel. Cover bowl and let sit at room temperature, 8 hours to overnight.
• Bake at 300 degrees F (150 degrees C) for 2 1/2 hours with a pan of hot water placed on the lowest rack of your oven during baking. Brush warm cake with some melted butter.

BEST BOILED FRUITCAKE

Steps:

• Preheat oven to 325 degrees F (160 degrees C). Line one 8 inch deep sided cake tin with parchment paper.
• Place the fruit cherries, peel, walnuts, sugar, butter or margarine, mixed spice, baking soda and milk in a medium sized saucepan. Bring to a boil and simmer for 5 minutes. Let mixture cool to body temperature.
• Stir in the flour and the eggs. Pour batter into the prepared pan. Wrap outside of pan with brown paper or newspaper.
• Bake at 325 degrees F (160 degrees C) for 40 minutes then reduce temperature to 300 degrees F (150 degrees C) and continue to baking cake for 1-1/2 hours. Remove cake from oven and allow it to cool in tin for 5 minutes then turn it out onto a cooling rack, remove greaseproof paper and leave until cool. Cake can be stored for up to 6 months wrapped in foil and in an air tight tin.

BOILED FRUIT CAKE

Steps:

• Place the mixed fruit, sugar, spice, water and butter in a large saucepan and bring to the boil. Simmer gently for 3 minutes, then remove and allow to cool. Add the sherry, eggs and marmalade. Fold in the sifted ingredients mixing well. Place mixture in a greased and lined 20cm round cake pan. For a crunchy topped cake, sprinkle over the muesli and docorate with a few walnuts and cherries before baking, Bake in a moderatley slow oven for 2 1/4 hours or until cooked when tested. (N.B. cover loosely with a sheet of foil or brown paper if top of cake os overbrowinging during cooking).