Ingredients / Shopping List
250 margarine250g SR Flour250 caster sugar3 eggs separated150g raisins or sultanas100g diced glace ginger150g glace cherries200g drained pineapple rings50g toasted almonds
250g SR Flour
250 caster sugar
3 eggs separated
150g raisins or sultanas
100g diced glace ginger
150g glace cherries
200g drained pineapple rings
50g toasted almonds
Prep to Cook: Food mixer, mixing bowl, basin, spatula, baking parchment liner for cake tin, vegetable knife, chopping board, pan and bowl for melting. Round or oblong cake tin lined with non-stick baking parchment on the base and grease the sides.
Prep: Separate the eggs and whisk the whites in a food mixer with half of the caster sugar
Check this meringue is fairly stiff and firm and leave to stand.
Melt the margarine over a pan of hot water allow to cool slightly
Chop the drained tinned pineapple very finely on a chopping board
In a large mixing bowl combine the egg yolks, melted margarine and pineapple and sultanas
Add halved and chopped glace cherries and the remaining sugar
Add the glace ginger (finely diced) and stir well
Fold all this into the beaten egg whites
Finally add the SR flour and stir thoroughly
Tip into prepared tin and put in oven at 180ºC or Gas mark 4 for 45 minutes
Sprinkle with almonds before putting in the oven
Make me a cake as best as you can! Create a cake to slice for picnics, snacks or tea-time. Try this ginger, cherry and pineapple cake for a fruit cake with a difference.
Glace ginger needs to be finely chopped. It can be strong in flavour.
Cooks Know How: Making a big cake to cut up is rewarding and relaxing. This recipe uses glace fruits, or fruits preserved in syrup. Chop the glace fruits up well so that they divide throughout the cake spreading their flavour and colour. Use three techniques, whisk, melt and stir to create the cake. The egg whites are whisked to keep a light texture. The margarine is melted and coats the dried fruits. Finally the mxing of all the ingredients completes the process. The extra sugar coming from the glace fruits tends to make this cake sweet and moist.
Cook the cake gently so that it cooks through without burning the crust.