This Easy Beer-Boiled Tropical Fruitcake is perfect for those who love the classic fruitcake but want it with a twist.
Sweet and tangy, thanks to the pineapple and ginger beer ingredients.
Such an awesome treat for special occasions or parties with many of the “adults” present.
This is also gorgeous wrapped in a decorative box or basket to give as a gift for teachers or coworkers. I love this paired with tea or coffee in the afternoons. It’s such a delicious fruitcake I am glad I came across this recipe!
Enjoy a warm slice of this Easy Beer-Boiled Tropical Fruitcake today!
Preheat your oven to 120°C and prepare a 9-inch/23 cm round cake tin.
Preheat oven to 140C. Grease a 20cm cake tin and line the base and sides with 2 layers of baking paper.
Stir through eggs and fold through flour. Pour into prepared tin and bake for 2.5 hours until a skewer inserted into the centre comes out clean. Cover with foil if the top is browning too quickly.
Pour in contents of canned pineapple to a deep saucepan along with mixed fruits, sugar, butter and ginger beer. Stir the contents of the saucepan together until the sugar and butter has melted and mixed well together, once it boils, allow to simmer for 3-4 minutes on low heat and remove from heat.
Lightly beat the eggs and pour into the saucepan. Also pour flour gradually, mixing in between to make sure the flour is mixed well before pouring everything to the saucepan.
Line your cake tin with baking paper and pour the contents of the saucepan to the cake tin. Increase heat to 150°C and bake for 2 hours and 15 minutes.
Make sure to insert a toothpick after 2 hours to check if the fruitcake is already cooked. If the toothpick or skewer comes out clean, remove the cake tin from the oven and set aside to cook. Totally optional and not advised if kids will eat this as well - brush with brandy while fruitcake is still hot!