Pineapple Fruit Cake
4 oz glace cherries, cut in half
14 oz self-raising flour
(To make self-raising flour, add 1 1/4 tsp baking powder and 1/8 tsp salt per measured cup of plain flour.)
Add and mix in:
24 oz dried fruit
You may vary the types and quantities of dried fruit, and nuts if you like, according to your preferences. Some dried fruits that work well include raisins, sultanas, currents, blueberries, cranberries, cherries.
Beat together in a separate bowl:
10 oz butter
9 oz dark brown sugar
Add and beat again:
4 eggs, whisked
Slowly stir together into the butter/eggs mixture:
large can of crushed pineapple (420 grams)
Slowly stir the fruit and flour mix into the pineapple mixture.
Spread into a well-greased tin that is lined on the bottom with greased parchment paper. I like to grease the whole tin, place the paper down, and it sticks in place as I grease the top of it again lightly. Spread the mix towards the edges, leaving a dip in the center, so that it comes out flat once cooked.
Bake on the middle shelf of the oven at 325F/160C/gas mark 3 for approximately 2 hours. Times will vary according to the size of the cake -- you may double or triple this cake and spread in various sizes of tins, as I did for my wedding cake, and you then just need to keep an eye on the cake. It will be done when a toothpick comes out cleanly from the center of the cake.
The quantity of this recipe is large. You will want one deep, large spring form pan, the type you would make cheesecake in, or another cake tin with 3 inch high sides. I tripled the above recipe and had 3 sizes of cake.
To repeat what I did for my wedding cake, continue on with these instructions. To ice more simply, a sugar and lemon glaze poured on thickly is lovely.
I made my cakes 9 weeks ahead of my wedding day date. It sat in the cool (in March in England, all I had to do was keep them covered in boxes in the porch outside my mother's kitchen, but you may use the fridge) for a week. Then, each weekend, I turned the cakes over, poked holes all over the top with a toothpick, and poured over approximately 1/2 c good quality brandy. 3 weeks before the wedding, I brushed warmed apricot jam over the top and sides of each cake and spread a layer of marzipan smoothly over it. 1 and half weeks before the wedding, I covered each cake with a ready-roll white royal icing. The marzipan layer underneath protects the royal icing from discoloration. The apricot jam glues the marzipan to the cake. This week, I also shaped butterfly cutouts and roses from marzipan to place on top of cake a few days before the wedding. They only needed a light dip of water on the bottoms to properly stick to the royal icing top.