Fruity Pineapple Cake

• 1 cup packed brown sugar
• 12 cup butter
• 2 cups currants
• 13 cup raisins
• 1 (14 ounce) can crushed pineapple, with juice
• 12 cup chopped maraschino cherry
• 2 large eggs, beaten
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 12 teaspoon salt
• 12 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon mace (optional)

1. Preheat oven to 300F; line an 8-inch square cake pan with foil and set aside.
2. Put sugar, butter and fruits (with juice from tinned pineapple) in a saucepan over medium to medium-low heat; note that all currants or all raisins can be used instead of both; stir often until the butter melts, then remove from heat.
3. Note that you could also do that in a microwave oven.
4. Beat eggs with a whisk until frothy in a small bowl; slowly whisk eggs into fruit mixture.
5. Combine all dry ingredients together then add all at once to wet mixture; stir well.
6. Pour into prepared pan and bake for 1-1/2- 2 hours, or until a wooden toothpick inserted in centre comes out clean.
7. When cool enough to handle, remove from pan and store in an airtight container.

brown sugar, butter, currants, raisins, pineapple, maraschino cherry, eggs, flour, baking powder, salt, cinnamon, nutmeg, mace

Taken from www.food.com/recipe/fruity-pineapple-cake-14353 (may not work)