Pineapple Christmas Cake

A nice alternative to the traditional Christmas cake.

20 mins
2 hours


  • 7oz Self-Raising Flour
  • 13 ½ oz can of Pineapple pieces, drained and chopped
  • 5oz Butter
  • 2 Beaten Eggs
  • 4oz Caster Sugar
  • 12oz Mixed Dried Fruit
  • 4oz Glace Cherries, chopped
  • 2 tbsp brandy
  • Pecans, walnuts, brazil nuts and red and green cherries to decorate (can be iced instead of fruit and nuts).


  1. Grease and line a 7" cake tin.
  2. Cream together butter and sugar.
  3. Add eggs and flour gradually, mixing well between each addition.
  4. Fold in fruit and cherries and well-drained chopped pineapple. Add brandy and mix well.
  5. Turn into cake tin and level top.
  6. Arrange nuts and assorted cherries in a decorative pattern on top of cake. Bake on the bottom shelf in a pre-heated oven 300F, 150C, Gas Mark 3 for one hour. Reduce oven to 275F, 125C, Gas Mark 2 for a further hour.
  7. Check with a skewer in centre of cake to see if it is cooked. If not, cook for a little extra time. Cover with greaseproof if getting too brown.
  8. Cool and store.

Omit fruit and nuts off top of cake and ice it if wished.