Australian Pineapple Christmas Fruit cake

AUSTRALIAN CHRISTMAS PINEAPPLE FRUIT CAKE

Difficulty: Easy

Prep: 25 Min

Cook: 2 Hour 15 Mins

MAKES: 1 cake, serves 12 cut into small pieces

Celebrate an Aussie Christmas with a delightful twist on a classic. This Australian Christmas Pineapple Fruit Cake, adorned with pure white frosting and stunning dried pineapple flowers, brings a fresh, tropical flair to your festive table. Inspired by a beloved recipe from the early Fairy Baking cookbook, this modern version combines tradition with a touch of contemporary elegance. It’s the perfect way to enjoy a slice of Australian baking history while adding a bit of tropical cheer to your holiday celebrations.

INGREDIENTS

375g Fairy margarine, chopped, extra for greasing

1 cup water

1 ½ cup (260g) brown sugar

5 cups (750g) mixed dried fruit

1 can (432g) crushed pineapple in juice, well drained (see tip below)

4 eggs, beaten

2 cups self-raising flour

2 cups plain flour

PURE WHITE FROSTING

250g Copha, room temperature, sliced

360g (3 cups) cups icing sugar mixture, sifted

2 tsp vanilla extract

2 tbsp boiling water

Dried pineapple flowers, to decorate (see tip)

1. Preheat oven to 170C/150C fan forced. Grease and line the bottom of a 2.8 litre metal pudding tin with a small disc of baking paper.
2. Place Fairy, sugar and water in a large saucepan over a medium heat and stir until melted. Stir in dried fruit and bring to a simmer. Simmer for 5 minutes. Transfer to a large heatproof mixing bowl. Allow to cool for at least 20 minutes. Stir in pineapple then eggs.
3. 1. Add combined sifted flours in two batches. Mix until all the flour has been incorporated. Spoon into prepared tin. Smooth surface. Tap tin on bench a few times to settle mixture.
   2. Bake for 1 hour. Cover with pudding tin lid. Bake for a further 1 hour and 10 minutes or until a skewer inserted in the centre comes out clean. Cool in tin. Turn out onto a wire rack.

    

   FROSTING

   1. Place Copha in a large bowl of an electric mixer. Using the paddle attachment, beat on a low speed until smooth. Increase speed to medium and beat for a further 3-4 minutes, or until creamy. Beat in vanilla.
   2. Gradually add1 1/3 cup icing sugar at a time and boiling water, beating until combined. and smooth. If frosting isn’t smooth and fluffy, Microwave in 10 second bursts to soften and beat until fluffy.
   3. Spread frosting over top and sides of cake, leaving a 2cm border uncovered around the bottom. Decorate with pineapple flowers.

    

   TIPS: PINEAPPLE CAKE

   • Fruit cake can be made up to three days ahead.
   • Use the Fairy wrapper to grease baking trays, tins and pans.
   • Place pineapple in a sieve over a bowl and press all the juice out with the back of a spoon.
   • Frosted cake will keep in a cool place, covered loosely with plastic wrap for 1 week.
   • Dried Pineapple Flowers are available at specialty cake decorating stores or make your own (separate recipe)