Pineapple Fruit Cake Recipe

This Australian Christmas Pineapple Fruit Cake blends the warmth of traditional mixed dried fruit with the brightness of crushed pineapple, making it the perfect dessert for festive gatherings. With its moist texture and sweet pineapple flavour, it's a delightful way to finish off a summer Christmas feast. Topped with fluffy white icing and decorated with dried pineapple flowers, this cake is sure to be a showstopper!

Fruit Cake

Ingredients:

375g Fairy margarine, chopped (plus extra for greasing)
1½ cups (260g) brown sugar
1 cup water
5 cups (750g) mixed dried fruit
432g can crushed pineapple in juice, well drained (see tip below)
4 eggs, beaten
2 cups self-raising flour
2 cups plain flour

Instructions:

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.
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.
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.
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.

White Fluffy Icing

Ingredients:

185g Copha, sliced and softened
2¼ cups icing sugar mixture, sifted
2 teaspoons vanilla extract
2 tbsp boiling water

Instructions:

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.
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.
Spread frosting over top and sides of cake, leaving a 2cm border uncovered around the bottom. Decorate with pineapple flowers.

Australian Christmas Pineapple Fruit Cake

Tips & Hints for the Perfect Fruit Cake

Best Time to Use Frosting: The fluffy white icing is easiest to work with right after beating. It can become solid if left standing, but you can soften it with short bursts in the microwave and re-beat it to regain the desired texture.
Frosting in Advance: The frosting can be made a day ahead, but you'll need to warm it slightly and beat it again before using to ensure it’s fluffy.
Storage: Once frosted, the cake will keep for up to a week in a cool place, loosely covered with plastic wrap.
Pineapple Flower Decoration: Dried pineapple flowers add a beautiful tropical touch to your cake. You can buy them from specialty cake decorating stores or try making your own at home.

This Pineapple Fruit Cake brings the best of Australian Christmas to your table. With a perfect blend of rich, dried fruits and tropical pineapple, it’s a unique twist on the traditional holiday dessert. Topped with fluffy white icing and decorated with vibrant dried pineapple flowers, it’s both a visual and flavourful delight. Whether you’re enjoying a quiet family meal or hosting a larger festive gathering, this cake is sure to impress!

So, why not give it a go and add some tropical flair to your Christmas celebrations this year?