Sugar-Free Pineapple Fruit Cake



20 minutes1 hour1-1 1/4 hours1 loaf cake, 9″ x 5″

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This pineapple fruit cake is not one of my own recipes, but I want to share it with you because it is really quick and easy to make. I have had it in my possession for many years now and wish I could remember where I found it so that I could give the credit to someone.

This cake is very easy to throw together and is ideal if you are craving something sweet but don’t want to put much effort or time into making something! It’s all mixed in one, large saucepan which also means you’re not left with a lot of washing up after. It is also much quicker if you use a tin of crushed pineapple and not chunks, which you would have to take the time to crush yourself. But you do have to wait about an hour for the butter and fruit mixture to cool after simmering.


The cake is sweetened by the natural sugars in the pineapple, juice and dried fruit. I have made this many times for people who eat high sugar diets and have a “sweet tooth”, and they have always loved it. I’ve even had many ask me for the recipe! (see Sugar Alternatives: The Good, The Bad and The Ugly)


I only use whole grain flours in my recipes and not white. White flour loses vitamins, minerals and fiber through the refining process. Most of it then has bleaching agents added, which Sally Fallon comments on in her book Nourishing Traditions, ” The safety of bromating and bleaching agents, almost universally applied to white flour, has never been established”. She also states that white flour is commonly fortified but is of little value as it is just a handful of synthetic vitamins. Whole grains, on the other hand, provide vitamins B and E and important minerals. This is why, with all my health issues, I ditched white flour many years ago – see My History. I also try to get organic, where possible – see Healthier Options. I use Dove’s Farm Organic 100% wholemeal flour – see below.

Pineapple Fruit Cake

20 minutes1 hour1-1 1/4 hours1 loaf cake, 9″ x 5″

1 x 435g tin crushed pineapple and juice

350g/12 oz sultanas

100g/4 oz butter, at room temperature

300g/10 oz plain wholemeal flour (use organic, if possible: I use Dove’s Farm Organic Wholemeal Flour)

300g/10 oz plain wholemeal flour, use organic, if possible: I use Doves ORGANIC 100% Wholemeal Fine Plain Flour 1kg (PACK OF 2)

2 eggs, beaten

Half a teaspoon ground cinnamon

Half a teaspoon ground nutmeg

1 teaspoon bicarbonate of soda (baking soda)

  1. Grease a 2 lb loaf cake tin (9″ x 5″).
  2. Put the pineapple and juice from the tin, sultanas and butter in a large saucepan. Bring to the boil then reduce the heat and simmer for 3 minutes. Leave to cool for about 1 hour.
  3. When cool, pre-heat the oven to 170C, 325F or gas mark 3.
  4. Add the beaten eggs to the mixture and mix well.
  5. Add the spice and bicarbonate of soda to the mixture and stir well in.
  6. Add the flour and mix well until it is completely combined.
  7. Put the mixture into the cake tin and bake for for 1 – 1 1/4 hours (check it after 1 hour).
  8. Check with a skewer – if it comes out dry then cool the cake in the tin for about 10 minutes. Then turn out onto a rack to cool.

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