Apricot, prune and pineapple cake

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

Another delicious, low-fat fruit cake—the perfect snack for an after-exercise, mid-morning or mid-afternoon pick-me-up.


450 g (14 oz) can crushed pineapple, drained

200 g (6½ oz) dried apricots

250 g (8 oz) pitted prunes

2 teaspoons mixed spice

1 teaspoon bicarbonate of soda

2 eggs, lightly beaten

1/4 cup (60 ml/2 fl oz) sweet sherry

2 cups (250 g/8 oz) self-raising flour


1. Combine the pineapple, apricots, prunes, mixed spice and bicarbonate of soda in a pan and bring to the boil. Simmer for 2 minutes, remove and leave to cool for 1 hour.

2. Preheat the oven to warm 170°C (325°F/Gas 3). Line a 24 × 12 cm (9½ × 5 inch) loaf tin with a sheet of non-stick baking paper.

3. Add the eggs, sherry and sifted flour to the fruit and mix well. Spoon into the tin and bake for 50 minutes, or until a skewer inserted into the centre comes out clean. Cool for 5 minutes before turning out. Cool completely before serving.