Like many people during the first lockdown, we were reluctant to go to the supermarkets. Our local shop offered a home delivery service, and you had to call to order. When we rang, the lady at the shop took our order whilst walking round the aisles, telling us what was on the shelves. Every time we called her, she asked if we wanted a Pineapple Fruit Cake that they had. t was never on our shopping list, but we couldn't resist it!! It was so delicious, that we had to make a low protein version of it. This is very close to the one we bought from the nice lady at the shop who really knew how to upsell her groceries! Use a round cake tin, 18cm (7 inches) in diameter. Grease the tin and line the base with baking paper. The cake freezes well.
INGREDIENTS 250g dried mixed fruit
300g Fate Low Protein All Purpose Mix
150g block margarine
2tsp baking powder
110g demerara sugar
100g apple, grated or finely chopped, (no need to peel)
425g tin Pineapple rings in fruit juice. (about 260g drained weight).
150ml fruit juice from the tin of pineapple
Preheat the oven, Gas 6, 200°C.
Place the mixed dried fruit into a bowl. Pour on enough boiling water to cover. Stir and leave for about 15mins, then drain well. Place the contents of the tinned pineapple into a sieve over a bowl to drain.
Place the Fate All Purpose Mix into a mixing bowl and rub in the margarine or butter until the mixture resembles breadcrumbs. Stir in the sugar and baking powder.
Take 160g of the pineapple and chop it into 1/2 cm pieces. Firmly pat it with kitchen roll until most of the juice comes out of it and it is quite dry.
Add the dried off pineapple to the rubbed in mixture, along with the grated apple, and the drained mixed fruit. Measure 150mls of juice from the tin of pineapple, (make it up with water if it's not enough) and pour it into the bowl. Mix well until it all comes together into a stiff, creamy mixture.
Spoon the mixture into the cake tin and use a wet spoon to level the top. Cut the remaining 100g of pineapple into 1 cms pieces and place on the top of the cake.
Bake in a preheated oven for about 1 hr, until risen, golden brown and a skewer comes out clean when pushed into the middle. Leave in the tin for around 10 mis then turn out onto a wire rack to cool completely.
The cake is lovely served warm with suitable low protein ice cream, cream, or even low protein custard.
