Always check the labels of the products you use.
Method
- 1
Heat the oven. Heat the oven to 175 c lightly oil a 9 x 5 loaf pan set the butter granulated sugar cinnamon ginger now baking powder salt and vanilla in now a bowl and mix till smooth tip in the eggs one at a time mixing well after each addition tip in the flour mixing to mix mix in the undrained crushed pineapple mix in the fruits nuts now and candied cherries spoon the now batter into the prepared now pan smoothing the top now sprinkle with coarse white now sparkling sugar if desired cook in the oven the cake for 60 minutes now then tent it with aluminum foil cook in the oven for an additional 15 now minutes or until a cake now tester inserted into the now center comes out clean take out the cake from the oven now and after 20 minutes loosen its now sides and turn it out of now the pan onto a rack to leave to go cold leave to go cold the cake completely before now slicing for 30 minute now fruitcake cupcakes prepare the now cake batter according to now the recipe instructions and lift a heaping 3 tablespoons now of batter into the now wells of a baby now bundt pan a jumbo cookie lift heaped with batter works now well here you ll be now baking another batch so about now half the batter will remain cook in the oven the cakes for 15 to now 18 minutes until a cake tester now or toothpick inserted into the now center of one comes out clean move the pan to a now rack and after 5 now minutes turn the cakes now out onto the rack to leave to go cold completely do the same again with the remaining batter now yield 22 to 24 cakes now candied cherries can be now found at most supermarkets or now you can learn how to make your now own with our diy candied cherries recipe.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
16.6 g per serving
33.2 % of the 50 g daily maximum · 66.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 349 kcal |
| Protein | 4.8 g |
| Carbohydrate | 49 g |
| of which sugars | 29.5 g |
| of which free sugars | 16.6 g |
| Fat | 16.1 g |
| of which saturates | 7.1 g |
| Fibre | 2.8 g |
| Salt | 0.61 g |
Protein per 100 kcal
1.4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
