Slow Cooker Boiled Fruit Cake with Pineapple
I love fruit cake and this recipe is one of the simplest ones around. Boiled fruit cake is easy to make and tastes good too and with the addition of some glace pineapple it adds to the sweet taste of the cake.
This cake may not look it but I cooked it in a cake tin in the slow cooker. You get a nice cake and keep the kitchen cool as well. I hope you enjoy it.
NOTE: For a Christmas cake version make the amendments in orange below.
Boiled Fruit Cake with Pineapple
4 oz (125g) butter
1 cup sugar
1 cup water (add 2 tabs brandy to make up the cup)
16 oz (450g) mixed fruit (add extra chopped cherries to make up the 16 oz)
100g glace pineapple
1 tsp nutmeg
1 tsp bi carb soda
1 cup self raising flour
1 cup plain flour
2 eggs, beaten
Pineapple pieces, glace cherry halves and pecans to top cake (optional but recommended
Place butter, sugar, water, mixed fruit, pineapple, nutmeg and soda into a large saucepan. Stir until boiling and allow to cool for at least 15 - 20 minutes. This is an important step otherwise when you add the eggs they will cook. Now add the beaten eggs and stir well. Sift the flours and add them to the other ingredients in the saucepan making sure to mix thoroughly.
Spoon into a round slow cooker base or pour into a greased cake tin that fits into your slow cooker (approximately 8 in or 20cm). I like to also line the pan if using the cake tin. You can press extra pineapple pieces and pecans on top of the cake if you aren't icing it.
Cover with two layers of paper towel as this will absorb any extra moisture on the top of the cake. Cook on high for 2 - 2.5 hours. Let stand in crock pot for 20 minutes before turning out onto cake rack to cool completely.
I spread a small amount of pineapple jam with a pastry brush over the cake while still hot to add a nice glaze but that is optional. You can also ice the cake if you like. This cake comes out nice and high and tastes even better than it looks. Get out your slow cooker now!
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Filed under: Slow Cooker Recipes
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