Winter boiled fruit cake

I was too late to make a Christmas cake this year so I made one of these moist, long-lasting cakes instead. I think the pineapple in this recipe adds fibre (structure) and moisture which means this cake doesn't fall apart on the plate. It's really easy to make too.

Boiled fruit cake

You will need:

• 1 x 430g tin of crushed pineapple in its own juice
• 450g mixed fruit (raisins, sultanas, currants)
• 175g butter
• 300g unrefined or brown sugar
• 1 tsp mixed spice
• 1 tsp bicarbonate of soda
• 350g Doves Farm gf self-raising flour
• 3 eggs, lightly beaten

1. Thoroughly butter, flour & line a 20cm cake tin (preferably with a removable bottom).
2. Set the oven to 160 degrees.
3. Put the first four ingredients into a large pan and bring gently to the boil, stirring until well mixed. Allow to bubble gently for 4/5 minutes - make sure it's not catching on the bottom of the pan.
4. Sieve the other ingredients (except the eggs) into a large mixing bowl. 
5. Make a well in the middle and pour in the hot fruit mixture - it will bubble up because of the bicarb. Mix well.
6. Add the beaten egg a little at a time until well mixed.
7. Pour into the prepared cake tin and bake for 1.5 to 2 hours or until a knife comes out clean(ish) from the middle. You may need to cover the cake with foil if it starts to brown too much.

This cake tastes best when it's completely cold - preferably the next day - if you can wait that long!