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Crushed Pineapple Fruitcake
Crushed Pineapple Fruitcake
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Prep Time:
15 minutes
Cook Time:
150 minutes
Total Time:
645 minutes
Festive Christmas cake, no need to double or age.
Ingredients:
  • 0.75 cup butter
  • 1 cup white sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon almond extract
  • 3 cups golden raisins
  • 0.5 cup red candied cherries
  • 1 cup candied mixed fruit peel
  • 1 (15 ounce) can crushed pineapple with juice
Instructions:
  • Prepare the angel food pan by lining it with parchment paper and brushing it with melted butter.
  • First, cream the butter or margarine, then mix in the sugar until smooth. Add the eggs one by one, beating thoroughly after each addition. Stir in the extract. Combine the flour, baking powder, and salt before mixing them in. Gently fold in the raisins, cherries, pineapple, and mixed peel. Cover the bowl and allow the mixture to rest at room temperature for 8 hours to overnight.
  • Bake at 300 degrees F (150 degrees C) for 2 1/2 hours with a pan of hot water on the lowest rack. Brush warm cake with melted butter.

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