The Sunny Pineapple Fruit Cake Recipe Everyone Will Adore

Crafting a delightful pineapple fruit cake brings pure tropical joy to your kitchen adventures.

Sweet chunks of golden fruit add vibrant flavor and moisture to every delectable bite.

Bakers love how simple ingredients create something extraordinarily delicious.

Ripe pineapple pieces mingle with soft cake batter, creating a dessert that feels like sunshine on a plate.

Warm spices complement the fruit’s natural sweetness, making each slice irresistible.

Mixing becomes a playful culinary dance of textures and aromas.

You’ll fall in love with this easy, mouthwatering treat that promises to impress everyone at the table.

Why Mary Berry Pineapple Fruit Cake Shines

• Savor Fruity Richness: Packed with an abundance of dried fruits and almonds, this cake delivers a burst of natural sweetness and nutty complexity that delights the taste buds.
• Master Simple Baking: Beginner bakers can confidently create this recipe with straightforward mixing techniques and basic ingredients that come together without complicated steps.
• Perfect Party Pleaser: This versatile cake shines at gatherings like birthdays, afternoon teas, or holiday celebrations, offering a sophisticated dessert that looks impressive but requires minimal skill.
• Customize with Ease: Bakers can personalize the cake by adding optional glazes or toppings, making it adaptable to different preferences and special occasions.

Mary Berry Pineapple Fruit Cake Ingredient List

• Flour: The primary dry ingredient that provides structure to the cake.
• Sugar: Adds sweetness and helps with caramelization.
• Butter: Provides richness and moisture to the cake.
• Eggs: Binds ingredients and adds structure.

• Pineapple: Fresh fruit that brings natural sweetness and tropical flavor.
• Mixed Dried Fruits: Adds texture and depth of flavor to the cake.
• Almonds: Provides a nutty crunch and subtle richness.
• Lemon Zest: Adds bright, citrusy notes to enhance the overall flavor.

• Glaze, Toppings: Can be added after baking for extra decoration and flavor.

Baking Mary Berry Pineapple Fruit Cake Easily

Step 1: Warm Up The Oven

Crank your oven to 140 degrees Celsius and prepare a deep 9-inch cake pan by lining it with parchment paper for easy release.

Step 2: Prepare Fruity Goodness

Thoroughly wash and pat dry the fruits. Chop them into rustic, uneven pieces to add texture and visual interest to your cake.

Step 3: Create Fruit Blend

• Chopped fruits
• Citrus zest
• Sliced almonds

Gently mix these ingredients to distribute flavors evenly.

Step 4: Craft The Cake Batter

• Eggs
• Sugar
• Flour
• Ground almonds
• Softened butter

Beat the mixture until smooth and creamy, ensuring no lumps remain.

Step 5: Marry The Ingredients

Carefully fold the prepared fruit mixture into the batter, using gentle circular motions to maintain the batter’s airiness.

Step 6: Pan And Prep

Transfer the batter into the prepared cake pan. Smooth the top with a spatula and add optional toppings like extra almond slices or a sprinkle of sugar.

Step 7: Bake To Perfection

Slide the cake into the preheated oven. Bake for 2 hours and 15 minutes. If the top begins browning too quickly, loosely tent with aluminum foil.

Step 8: Cool And Finish

Allow the cake to rest in the pan for 30 minutes. If desired, brush with a glaze or sprinkle with powdered sugar before serving.

Tips To Get Mary Berry Pineapple Fruit Cake Right

• Prevent Fruit Sinking: Toss chopped fruits in a little flour before mixing to stop them from sinking to the bottom of the cake.
• Control Moisture: Use dried fruits with less moisture to maintain the cake's perfect texture and prevent sogginess.
• Check Doneness Smartly: Insert a skewer in the center; if it comes out clean with minimal crumbs, the cake is perfectly baked.
• Boost Flavor Depth: Soak dried fruits in rum or orange juice overnight to enhance their taste and add extra richness to the cake.
• Store Successfully: Wrap the cooled cake in parchment and aluminum foil, then store in an airtight container to keep it fresh for up to two weeks.

Easy Tweaks For Mary Berry Pineapple Fruit Cake

• Tropical Fruit Fusion: Replace pineapple with mixed tropical fruits like mango, papaya, and passion fruit for a vibrant island-inspired cake.
• Gluten-Free Option: Substitute wheat flour with almond or coconut flour to create a celiac-friendly version that maintains rich flavor and texture.
• Vegan Adaptation: Use flax eggs, coconut oil instead of butter, and plant-based sugar to transform the cake into a completely dairy-free and egg-free dessert.
• Low-Sugar Alternative: Reduce sugar content and incorporate natural sweeteners like stevia or monk fruit to make a diabetic-friendly fruit cake with lower caloric impact.

What To Enjoy With Mary Berry Pineapple Fruit Cake

• Pair with Dessert Wine: Select a sweet Moscato or Sauternes to complement the cake's rich fruity profile, enhancing the pineapple and almond flavors with its delicate sweetness.
• Serve with Creamy Accompaniment: Top a slice with vanilla bean mascarpone or a dollop of fresh whipped cream to balance the cake's dense texture and add luxurious smoothness.
• Match with Afternoon Tea: Brew a light Earl Grey or chamomile tea to cut through the cake's richness and provide a refreshing counterpoint to its sweet, dense character.
• Create Texture Contrast: Sprinkle toasted coconut flakes or chopped pistachios alongside the cake slice to introduce a delightful crunch that plays against the soft cake's consistency.

Best Way To Store Mary Berry Pineapple Fruit Cake

• Store cooled cake in an airtight container, wrapped tightly in plastic wrap, for up to 5 days in the refrigerator. Keep away from strong-smelling foods to prevent flavor absorption.
• Slice cake before freezing. Wrap each slice individually in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months. Ensures maximum freshness and easy portioning.
• Remove frozen cake from freezer and let sit at room temperature for 1-2 hours. Avoid microwaving to prevent drying out. Gently warm in oven at 150C for 10-15 minutes if desired.
• Warm individual slices in preheated oven at 150C for 5-10 minutes.

Mary Berry Pineapple Fruit Cake FAQ

• Why do I need to rinse the fruits before chopping?

Rinsing helps remove any dirt, debris, or potential pesticides from the fruits, ensuring a clean and safe ingredient for your cake.

• Can I use other nuts instead of almonds?

Yes, you can substitute almonds with walnuts, pecans, or hazelnuts to create a different flavor profile and texture in your pineapple fruit cake.

• How do I know if the cake is fully baked?

Insert a skewer or toothpick into the center of the cake. If it comes out clean with no wet batter, the cake is done baking.

• Is it necessary to use a deep cake tin?

A deep cake tin is recommended to accommodate the dense fruit and prevent overflow during baking, ensuring an even and well-structured cake.

Pineapple Fruit Cake Recipe

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4.8 from 16 reviews

• Total Time: 2 hours 35 minutes
• Yield: 8 1x

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Description

Succulent Pineapple Fruit Cake celebrates tropical sweetness with rich, moist layers packed with fruity goodness. Delightful slices promise pure pleasure, inviting you to savor each perfectly balanced, delectable bite of Caribbean-inspired dessert bliss.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 250g butter
• 250g caster sugar
• 5 large eggs
• 250g self-raising flour

Fruits:

• 350g glace cherries
• 225g canned pineapple
• 350g sultanas
• 350g dried apricots

Nuts and Extras:

• 100g blanched almonds
• 75g ground almonds
• Zest of 2 lemons

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Instructions

1. Warm the oven to 140°C and prepare a deep 9-inch cake tin with parchment paper for smooth release.
2. Carefully cleanse dried fruits under cool water, then pat completely dry with kitchen towel.
3. Coarsely chop all dried fruits into rustic, uneven pieces to enhance texture and visual appeal.
4. Combine chopped fruits, citrus zest, and sliced almonds in a spacious mixing bowl, ensuring even distribution.
5. In a separate large bowl, thoroughly blend eggs, granulated sugar, flour, ground almonds, and softened butter until smooth and creamy.
6. Gently incorporate the fruit mixture into the batter, folding delicately to maintain the cake’s airy consistency.
7. Transfer the mixed batter into the prepared cake tin, spreading evenly and adding optional decorative toppings if desired.
8. Bake in the preheated oven for approximately 2 hours and 15 minutes, covering with aluminum foil if the surface browns too quickly.
9. After baking, allow the cake to rest in the tin for half an hour, helping it settle and stabilize.
10. Optional: Apply a glossy glaze over the cooled cake for an elegant finishing touch.

Notes

• Carefully rinse and pat dry fruits to prevent excess moisture affecting cake texture.
• Chop fruits uniformly for even distribution and consistent baking throughout the cake.
• Use room temperature eggs and butter to ensure smoother batter and better cake rise.
• Gluten-free option: Replace wheat flour with almond or coconut flour for a lighter, celiac-friendly version.

• Prep Time: 20 minutes
• Cook Time: 2 hours 15 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 507 kcal
• Sugar: 45 g
• Sodium: 200 mg
• Fat: 25 g
• Saturated Fat: 13 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.5 g
• Carbohydrates: 65 g
• Fiber: 3 g
• Protein: 7 g
• Cholesterol: 110 mg