Recipe – Pineapple and mango boiled fruit cake


What’s great about it:

This recipe takes a new spin on the classic fruit cake and has a tropical Queensland feel to it with mangoes and pineapple. Enjoy as morning tea or afternoon tea any time throughout the year especially when mangoes are in season between September to March.

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Serves 24 | Prep time 30 minutes | Cook time 90 minutes

 Pineapple and Mango Boiled Fruit cake 0002.1


225g crushed pineapple (1/2 tin)

225g chopped mango

375g mixed fruit

1 cup sugar

1 teaspoon mixed spice

1 teaspoon bicarb soda

125g butter

1 cup plain flour

1 cup self-raising flour

2 eggs


PLACE pineapple, mango, mixed fruit, sugar , bicarb, soda, spice and butter in saucepan.

BRING mixture to boil, simmer for five minutes, remove from heat, cool.

SIFT flours together, mix into cold fruit mixture with well beaten eggs.

PLACE mixture in cake pan (8 inches) lined with baking paper.

BAKE in a moderate oven (180°C) approx. 1 1/2 hours.

Recipe courtesy of: Anne Webster, Gargutt Branch

Filed under: pineapple, mango, fruit cake

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