Pineapple Fruitcake

Make this moist pineapple fruitcake with a boiled pineapple and dried fruit mixture - simple, versatile, and requires just a saucepan and a springform pan.

Course Dessert

Cuisine Australian

Prep Time 15

Cook Time 1 10

Servings slices

Calories 351kcal

Author Adina

Equipment

Springform 9 inches (23 cm)
Large saucepan

Ingredients

1 can crushed pineapple in juice undrained, 15.5/ 440 g
8 oz raisins 225 g Notes 1, 2
3.5 oz cranberries 100 g
3.5 oz dried figs or dates, 100 g
2.5 oz prunes 75 g
1 cup brown sugar packed, 140 g
½ cup unsalted butter 4.5 oz/ 125 g
2 eggs large
2 cups flour 250 g
1 ¾ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon cardamom
¼ teaspoon allspice
¼ teaspoon fine sea salt

Instructions

Preparations: Preheat the oven to 360°F/ 180°C. Line the springform’s bottom and ring with parchment paper.
Chop any large pieces of dried fruit (in this case, the figs and the prunes).
3.5 oz dried figs/ 100 g + 2.5 oz prunes / 75 g
Boil: Place all dried fruit in the saucepan. Add the undrained crushed pineapple, brown sugar, and chopped butter. Stir until the butter melts. Bring the mixture to a boil and simmer on medium-low heat, uncovered, for 5 minutes.
figs + prunes + 8 oz raisins / 225 g + 3.5 oz cranberries / 100 g + 1 can crushed pineapple in juice + 1 cup brown sugar / 140 g + ½ cup unsalted butter / 125 g
Add eggs: Let the mixture cool for 10 minutes before adding the eggs. Beat the eggs lightly in a small bowl and stir them into the mixture.
2 eggs
Add dry ingredients: Mix flour, baking powder, baking soda, spices, and salt in another bowl. Sieve them over the boiled mixture and stir them in.
2 cups flour / 250 g + 1 ¾ teaspoon baking powder + 1 teaspoon baking soda + 1 teaspoon cinnamon + ½ teaspoon cardamom + ¼ teaspoon allspice + ¼ teaspoon fine sea salt
Bake the pineapple fruitcake for 1 hour and 10 minutes (Note 3). Check by inserting a toothpick into the center; it should come out clean. If the toothpick comes out very wet, bake for an additional 5-10 minutes, then check again.
Let the fruitcake rest in the springform pan for 15 minutes, then transfer it to a wire rack to cool completely. Before serving, dust with powdered sugar or brush with jam for a glossy finish (optional).

Notes

Measurements: I always recommend using a digital kitchen scale in baking (the Amazon link opens in a new tab); it guarantees the best results.
Dried fruit: You will need a total of 1.1 lbs (500 g) mixed dried fruit. This is the combination I used last time I baked this fruitcake, but you can use any dried fruit you like. I always include raisins because I enjoy them, and they’re the most affordable option. Still, you can mix in whatever you have: sultanas, dates, apricots, currants, cherries, or even dried pineapple.
Start checking after 1 hour, as ovens can vary. When the cake is done, a toothpick should come out clean.

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