A super moist simple spelt fruit cake that you could make the day before Christmas. This spelt fruit cake has no peel and no alcohol, so it is perfect for the whole family and inexpensive to make. I prefer this fruit cake made with spelt flour, but you could swap this out to make the cake with regular plain flour. I love the combination of dried cranberries, sultanas and raisins, but feel free to be creative with your own blend or use mixed dried fruit if you don't mind peal. The addition of pineapple in the fruit cake makes it moist and there's no need for any added alcohol or juice.

I love how easy this fruit cake is to make; one pot on the stovetop, one cake tin 23cm or even a 20cm and viola you have a beautiful homemade fruit cake. Wrap a ribbon around the cake and give this as a homemade bake gift instead of buying a gift.

SERVES = 20
PREP. TIME = 20  minutes (or prepare the fruit the night before)
BAKE TIME = 1.35 hours
EQUIPMENT = large bowl, medium saucepan and 23cm (9 inch) spring form cake tin + baking paper

Ingredients

  • Sifted Spelt Flour – 250g (about 2 cups)
  • Dried fruit – 500g (about 2 cups depending on your fruit)
  • Frozen Pineapple (thawed and pureed) – 400g (or a 440g can of crushed pineapple)
  • Light Brown Sugar – 90g (about 1/2 cup packed)
  • Castor Sugar – 100g (about 1/2 cup)
  • Unsalted chopped butter – 125g (about 1/2 cup)
  • Large eggs (beaten) – 2
  • Baking powder – 2 tsp
  • Bicarbonate of soda – 1 tsp
  • Mixed spice – 1 tsp
  • Ground cinnamon – 1tsp

Method

  1. PREHEAT oven 180˚C, 160˚C fan. Grease with butter and paper line the cake tin
  2. PINEAPPLE if using frozen pineapple puree in a blender, NutriBullet or crush with a potato masher
  3. PLACE all fruit, juice from pineapple, butter, sugar, in a saucepan and bring to boil then simmer for about 5 minutes then add in the bicarbonate of soda
  4. Allow to cool for 10-15 minutes
  5. SIFT flour, spices and baking agents in a large bowl
  6. ADD beaten eggs, sifted flour, baking powder and spices and mix with a wooden spoon gently until fully combined.
  7. POUR into your cake tin and bake for 40 minutes, then remove and cover the cake with foil to ensure the top of your cake doesn't burn. Bake for again for 40-50 minutes. Check with a skewer that the cake it cooked in the centre before removing.
  8. COOL before serving.
  9. STORE in a sealed container for 7-10 days. Freeze for 2-3 months.

Sue Maree P Baking Tips

  • SUGAR – you could use all white sugar the cake will be lighter
  • SPICES – you could be creative and add ground ginger or only mixed spice or your own Christmas spice combination
  • FLOUR – this recipe would also work with plain flour or 125g (about 1 cup) Self raising flour and 1 cup plain flour (125g (about 1 cup). Then you would leave out the baking powder.
  • CAKE TINS – this could also work in a 20cm (8 inch)tin or a square brownie tin (you may need to adjust the cooking time)