In this case the recipe that I followed by a contribution on a food site, was a bit muddly with amounts. One minute it was grams, then it was cups and the last was a third of 375 gms. I just have not the patience for that and anyway the crushed pineapple in my tin was 435 gms and the recipe said 450gms.
When it was cooked it was lovely and moist, a little heavy but certainly not dry and packed with fruit. I had used almonds and not pecan nuts and I changed the measurements slightly - "a cup" I exchanged to 4 oz. even that is odd when the rest of recipe says gms, but it worked OK for me.
This is the recipe:
450 gms crushed pineapple (I used 435g)
375 gms mixed fruit (I only had sultanas)
One third of 375 gms raisins (I could not work that out and as I only had a few raisins I just made it up to 500 gms)
1 Cup of Sugar (I did 4 oz)
125 gms butter (I used an alternative)
1 teaspoon Biocarb soda
1 teaspoon Nutmeg
1 teaspoon Mixed spice
1 cup of SR Flour (I did 4 oz)
2 Eggs
1 cup of Plain Flour (I did 4 oz)
Pecan nuts (I can't remember the measurement, but I threw in a handful of almonds)
1.Grease a square tin (I used a loaf tin)
2.Add to saucepan - crushed pineaple, mixed fruit, raisins, sugar, butter and bring to boil (I actually added a little water too)
3. Leave to cool
4. Add the flour, nutmeg, mixed spice, biocarb a little at a time with the eggs and stir well with spoon..
5. Add the nuts and stir and pour into greased tin.
6. Cook for 1.5 - 2 hours on medium heat (I have an electric fan oven and cooked it for 1.5 hours on 180 degrees) til skewer when pushed into cake comes out dry.
7. Leave to cool before taking out of tin and cool on rack.
8. Place in an airtight tin with padlock! (its so good it might not last long!)
And as my husband said it even tasted good as a pudding with custard and/or cream.
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