Fruity Pineapple Cake

Name: Fruity Pineapple Cake
Ingredients: 1 cup packed brown sugar; 12 cup butter; 2 cups currants; 13 cup raisins; 1 (14 ounce) can crushed pineapple, with juice; 12 cup chopped maraschino cherry; 2 large eggs, beaten; 2 cups all-purpose flour; 1 teaspoon baking powder; 12 teaspoon salt; 12 teaspoon cinnamon; 1 teaspoon nutmeg; 1 teaspoon mace (optional)

13 ingredients

7 steps

Ingredients

1 cup packed brown sugar
12 cup butter
2 cups currants
13 cup raisins
1 (14 ounce) can crushed pineapple, with juice
12 cup chopped maraschino cherry
2 large eggs, beaten
2 cups all-purpose flour
1 teaspoon baking powder
12 teaspoon salt
12 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon mace (optional)

Directions

1

Preheat oven to 300F; line an 8-inch square cake pan with foil and set aside.
2

Put sugar, butter and fruits (with juice from tinned pineapple) in a saucepan over medium to medium-low heat; note that all currants or all raisins can be used instead of both; stir often until the butter melts, then remove from heat.
3

Note that you could also do that in a microwave oven.
4

Beat eggs with a whisk until frothy in a small bowl; slowly whisk eggs into fruit mixture.
5

Combine all dry ingredients together then add all at once to wet mixture; stir well.
6

Pour into prepared pan and bake for 1-1/2- 2 hours, or until a wooden toothpick inserted in centre comes out clean.
7

When cool enough to handle, remove from pan and store in an airtight container.