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Tropical Fruit Cake (Dairy free)

Friday, 18 November 2016
I was recently asked by Del Monte to create some recipes using their range of delicious tinned fruit and decided the sweet recipe would have to be cake.  The weather has been decidedly wet and miserable recently so I decided to brighten our afternoon by baking a cake with tropical flavours so we could cast our minds back to warmer weather and enjoy a delicious treat after yet another cold and rainy school run.  

I used tinned pineapple in the cake which is handy to have in the cupboard.  I nearly always have a stash of tinned fruit in our pantry, it can be one of our 5 a day, and has a really long shelf life.  Canned fruit can retain more nutrients than fresh because it's picked fully ripe and processed immediately, preserving high levels of vitamins and minerals.   A number of respected studies have proven that canned, fresh, and frozen produce have similar nutrient levels when they come to be consumed.

The cake is very easy to make, just measure then mix and in the oven it goes.  Perfect with a cuppa, deliciously moist, and packed with fruity flavour, this Tropical Fruit Cake is guaranteed to brighten up your day any time of the year.

Tropical Fruit Cake (Dairy free)

435g can Del Monte pineapple slices in juice, drained and roughly chopped into chunks
60ml juice from canned pineapple
150g cup plain flour
75g self raising flour
1/2 tsp bicarbonate of soda
2 tsp ground mixed spice
200g light soft brown sugar
50g desiccated coconut
2 large over ripe bananas, mashed
2 large free range eggs
180ml vegetable oil

Preheat your oven to 180C/160C Fan/350F/Gas Mark 4.

Grease and line a 23cm/9 inch round cake tin with non-stick baking paper.  Sift the flours, bicarbonate of soda, mixed spice and light soft brown sugar into a large bowl then stir through the coconut.  In another bowl or jug, mix together the mashed bananas, eggs, oil, reserved juice, and pineapple chunks.  

Add the wet ingredients to the dry and stir gently until completely combined.  Do not beat the mixture.  Pour into the prepared cake tin and cook for approximately 60 minutes until a skewer inserted into the centre of the cake comes out clean without crumbs or mixture sticking to it.  Serve with a dusting of icing sugar. 

For more recipes, information and inspiration, check out Del Monte's website, Instagram and Facebook.

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  1. It sounds delicious and I love that it's got banana in too. I'm always trying to use up the last couple of the bunch in cakes or muffins!

  2. Oh my, I have to try this! I am about a third of the way through baking 60 different cakes over the course of the year that started with my husband's 60th birthday so am very pleased to find some new ideas.


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