Hello. Here for the Giveaway? You need to be here instead!
Lots of you are craving chocolate cake by the looks of the comments on the Giveaway post so I thought I'd let you know that Joy the Baker has a chocolate mint swiss roll thing going at the moment. Sounds delish! I spent half my teens baking peppermint victoria sponge. Aah, the calories...
But I digress.
Meghan commented that she'd like pineapple upside down cake which reminded me that I should share this pineapple christmas cake with you. I'm afraid you only get a photo of an intriguingly wrapped lump as we haven't cut it yet, but I'll try to remember to post one of the real deal once we start eating it.
This recipe is one that my mother cut out of the newspaper so long ago that it only comes with imperial weights. It makes a light coloured but full of fruity goodness cake that you could have for christmas or take on picnics (when it isn't blowing snow at 100kph outside like it is today!).
Canadian Christmas Cake
7oz self-raising flour
1/8 sp salt (I suspect a pinch is much the same thing)
5oz glacé cherries
1lb tin of pineapple (I use crushed pineapple)
4½ oz granulated sugar
2 large eggs
2 tbs brandy
3oz cut mixed peel
Set the oven to 325F / gas mark 3.
Sift the flour and salt together. Cut 8 cherries into small pieces and reserve. Cut half the rest into halves. Roll the whole and halved cherries in flour and shake off surplus. Drain the pineapple and if it isn't already srushed (I really recommend it), chop it as finely as you can.
Cream the butter and sugaruntil light and fluffy. Beat in the eggs one at a time. stir in the brandy, flour, and then all the fruit except for the reserved cherries. Turn into a greased 2lb loaf tin (or line it with baking parchment), level off the top and bake in the preheated oven for 1 hour. Scatter the reserved cherries on top and bake for another hour (so 2 hours total baking time).
Leave until cool before removing from the tin, wrap well and kep for at least 2 weeks before eating.
I am a total glacé cherry fiend so I don't bother with the cherries on the top; everything goes in the cake. Apparently this will keep indefinitely in the fridge, but frankly wouldn't you rather eat it and make another?
ps. if anyone comes across a website where you can convert square/loaf tin sizes to circular tin sizes, please let me know. Somehow a proper christmas cake needs to be round...
added 09-01-12 We cut the cake (not today but I'm only just getting round to posting this) and it looks like this: