Pineapple Christmas Cake

Pineapple Christmas Cake


2 people made this

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.


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.

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