Ingredients:
470 gram can crushed unsweetened pineapple
500 grams Sunbeam gourmet mixed fruit
125 grams butter
3/4 cup brown sugar
1 teaspoon bicarbonate of soda
2 large free range eggs
1 cup gluten free plain flour
1 teaspoon ground allspice
1/4 teaspoon salt
Method:
Line a deep 20 cm round cake tin with two sheets of baking paper, bringing the paper 5 cm above the edges of the tin.
Combine undrained pineapple, chopped fruit, butter, sugar, spice and soda in a saucepan. Stir over low heat until sugar is dissolved, bring to boil and boil uncovered for 3 minutes. Allow to become cold.
When boiled fruit is cold, add beaten eggs and sifted dry ingredients, mix well.
Spread mixture evenly into the prepared tin.
Bake in a preheated oven at 160 degrees fan-forced for 1 1/2 to 2 hours until cooked when tested.
Cover and leave in tin until completely cold.
