Put aside the mixed, dried frit into a large bowl and cover with boiling water. set aside to soak for 10-15 minutes, then drain well.
Put the margerine and sugar into a large pan and heat gently until melted.
Drain the fruit.
Add the fruit to the melted mixture and cook over a low heat, stirring frequently, for 4-5 minutes. Remove from the heat and transfer to a mixing bowl. Set aside to cool.
Sift together the flour and salt into the dried fruit mixture and stir well with a wooden spoon. Add the beaten eggs, mixing until the ingredients are thoroughly incorporated.
Add the pineapple and cherries to the cake mixture and stir to combine. Transfer to a greased and lined 1kg/2Ib loaf tin and level the surface.
Bake in a preheated oven, 180oC/350oF/Gas Mark 4, for about 1 hour. Test the cake with a fine skewer; if it comes out clean, the cake is cooked. If not, return to the oven for a few more minutes.
Transfer to a wire rack to cool completely before serving.
This cake can freeze, will serve 8 poeple and is great for parties!
Comments Add your comment
Add a comment