PF Advent Day 13: Last minute Xmas cake recipe

Today we have a really easy Christmas cake recipe for you, in case you haven’t made one already. This is the perfect last minute cake, given a delicious fruity-toffee kind of flavour by the secret ingredient: crushed pineapple. It doesn’t need weeks to mature, and can be made without alcohol if you wish.


  • 300g raisins & sultanas (mixed)
  • 200g glacé cherries
  • 1/2 tin of crushed pineapple (or 1 small can)
  • 150g dark brown sugar
  • 200g butter/margarine
  • 2 eggs, beaten
  • 200g self-raising flour

1. Bring the raisins, sultanas, cherries, pineapple, sugar and butter to the boil in a large pan and simmer slowly for about 4 minutes. Remove from heat and allow to cool.

2. Add the eggs, then sift in the flour. Mix well.

3. Line a square or round deep 8″ cake tin with greaseproof paper. Place mixture in the tin and bake at 160 degrees C for approx 1.5 – 2 hours. Cake is cooked when a skewer pushed into the centre comes out clean and cake is firm to the touch.

4. Decorate with marzipan and icing for a traditional feel, or glaze with melted marmalade and add toasted whole almonds to the top for a nutty twist.

Happy baking!

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