Pineapple Christmas Cake

    11 hours

    This recipe does not need aging like a standard Christmas cake, though the batter needs to sit overnight before baking. You can also use pineapple essence instead of almond if you like.

    6 people made this

    Serves: 16 

    • 185g butter
    • 1 cup (220g) white sugar
    • 2 eggs
    • 1 teaspoon almond essence
    • 2 cups (250g) plain flour
    • 2 teaspoons baking powder
    • 1 teaspoon salt
    • 3 cups sultanas
    • 1/2 cup red glace cherries
    • 560g tinned crushed pineapple with juice
    • 1 cup glace mixed peel

    Preparation:30min  ›  Cook:2hours30min  ›  Extra time:8hours resting  ›  Ready in:11hours 

    1. Line a ring tin with baking paper and brush with melted butter.
    2. Cream butter then beat in sugar. Beat in eggs one at a time, mixing well after each addition. Stir in essence, flour, baking powder and salt. Stir in sultanas, cherries, pineapple and mixed peel. Allow this to sit overnight in covered bowl.
    3. Bake at 150 degrees C for 2 1/2 hours with a pan of hot water placed on the lowest rack of your oven during baking. Brush warm cake with some melted butter.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (2)


    Moist, easy, delicious!  -  12 Nov 2010  (Review from Allrecipes USA and Canada)


    I have made this recipe for 30 yrs but only use 1 cup raisins, 2 cups candied fruit, 1/2 cup red candied cherries and 1/2 cup green candied cherries. I also put all the fruit in a bowl and cover with crushed pineapple, then cover and let stand overnight. Next morning mix other ingredients and fold into fruit mixture. I like baking in smaller pans so I can share with friends.  -  15 Dec 2015  (Review from Allrecipes USA and Canada)