Fruity Pineapple Cake

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 16
• 1 cup packed brown sugar
• 1/2 cup butter
• 2 cups currants
• 1/3 cup raisins
• 1 (14 ounce) can crushed pineapple, with juice
• 1/2 cup chopped maraschino cherry
• 2 large eggs, beaten
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon mace (optional)

Recipe

• 1 preheat oven to 300f; line an 8-inch square cake pan with foil and set aside.
• 2 put sugar, butter and fruits (with juice from tinned pineapple) in a saucepan over medium to medium-low heat; note that all currants or all raisins can be used instead of both; stir often until the butter melts, then remove from heat.
• 3 note that you could also do that in a microwave oven.
• 4 beat eggs with a whisk until frothy in a small bowl; slowly whisk eggs into fruit mixture.
• 5 combine all dry ingredients together then add all at once to wet mixture; stir well.
• 6 pour into prepared pan and bake for 1-1/2- 2 hours, or until a wooden toothpick inserted in centre comes out clean.
• 7 when cool enough to handle, remove from pan and store in an airtight container.