Pineapple and Cherry Cake #

A moist and fruity loaf cake made with glace cherries and canned pineapple, perfect for teatime or as a light dessert.

Ingredients #

• 150 g Glace cherries
• 227 g Canned pineapple with fruit juice
• 150 g Softened butter
• 100 g Light muscovado sugar
• 2 large Eggs, lightly beaten
• 200 g Self-raising flour

Recipe #

1. Preheat the oven to 140°C (fan). Grease and line a loaf tin.
2. Chop the glace cherries into halves, wash under running water, drain well, and dry on kitchen towel.
3. Drain the pineapple, reserving 2 tablespoons of the fruit juice. Chop the pineapple and dry it as well.
4. Toss both the cherries and pineapple pieces lightly in plain flour.
5. In a mixing bowl, cream the butter and sugar, then add the eggs and flour. Mix until combined.
6. Fold in the floured fruits and reserved 2 tbsp pineapple juice.
7. Pour the batter into the prepared tin and bake for 1 hour 15 minutes, or until the cake is golden brown and a skewer comes out clean.
8. Cool on a wire rack. Keeps well for a couple of days—if it lasts that long!

For a Larger Cake #

Use the following quantities for a springform tin (2.5x the original):

• 375 g Glace cherries
• 565 g Canned pineapple with juice
• 375 g Softened butter
• 250 g Light muscovado sugar
• 5 large Eggs
• 500 g Self-raising flour

🔸 Tip: Leave the cake inside the oven (switched off) for a few minutes after baking to avoid collapsing.

A fruity, nostalgic delight that’s perfect for sharing!