Beryl Tate E-mail:

INGREDIENTS for 6 to 8 portions :-

425 g (15 oz) canned pineapple in natural juice

450 g (1 lb) mixed dried fruit

1 teaspoon mixed spice

2 tablespoons corn oil or vegetable oil

2 medium eggs at room temperature

225 g (8 oz) white self-raising flour


Crush the pineapple in its natural juice.

Place the pineapple, mixed fruit, mixed spice, and oil in a saucepan.

Bring slowly to the boil for 3 minutes only, and leave until absolutely cold (overnight).

Line the base of a 20 cm or 8 inch cake tin with greaseproof paper.

Beat the eggs.

Blend the flour and beaten eggs into the mixture in the saucepan. Mix well.

Place the mixture in the greased and lined cake tin.

Bake at Gas mark 3 / 325oF / 170oC / 150oC fan assisted for about 1½ hours, covering if necessary.

Test if done with a skewer.

When cold, store in the refrigerator.