Australian Christmas Pineapple Fruit Cake
Prep:  25 Minutes
Cook:  2 Hours, 15 Minutes
Makes:  1 Cake
Serves:  12
Average: 3.9 (9 votes)
Difficulty:
Cuisine:
Saved:
Australian
34
Recipe by: Fairy
Celebrate an Aussie Christmas with this delicious crushed Pineapple Fruit Cake, a tropical twist on the classic holiday treat! Made with classic canned crushed pineapple in juice, mixed dried fruits, and warm spices, this cake is the perfect dessert for festive gatherings.
Credit: Whisk Media Group
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Play Video: Australian Christmas Pineapple Fruit Cake
Australian Christmas Pineapple Fruit Cake
Ingredients:
Fruit Cake
White Fluffy Frosting
Method:
Fruit Cake
  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. 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.
  4. 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.
Tips & Hints:
  • 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.
White Fluffy 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 add ¼ 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 & Hints:
  • Frosting is best used immediately after beating as it becomes solid on standing. Slight warmth to soften copha in short 10 second bursts in the microwave and beating again with electric mixer will bring it back to a fluffy consistency. It can be made the day before but will need heating in the microwave and beating to regain a fluffy consistency.
  • 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
Fairy Cooking Margarine
Copha Vegetable Shortening
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