Crushed Pineapple Fruitcake

Name: Crushed Pineapple Fruitcake
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 14 servings
Ingredients: ¾ cup butter ¾ cup butter; 1 cup white sugar 1 cup white sugar; 2 eggs 2 eggs; 2 cups all-purpose flour 2 cups all-purpose flour; 2 teaspoons baking powder 2 teaspoons baking powder; 1 teaspoon salt 1 teaspoon salt; 1 teaspoon almond extract 1 teaspoon almond extract; 3 cups golden raisins 3 cups golden raisins; ½ cup red candied cherries ½ cup red candied cherries; 1 cup candied mixed fruit peel 1 cup candied mixed fruit peel; 1 (15 ounce) can crushed pineapple with juice 1 (15 ounce) can crushed pineapple with juice

Prep: 15 minsCook: 2 hrs 30 mins

Prep

15 mins

Cook

2 hrs 30 mins

Servings

Difficulty

Hard

Vegetarian

(0)

Ingredients

Servings:

¾ cup butter¾ cup butter
11 cup white sugar
22 eggs
22 cups all-purpose flour
22 teaspoons baking powder
11 teaspoon salt
11 teaspoon almond extract
33 cups golden raisins
½ cup red candied cherries½ cup red candied cherries
11 cup candied mixed fruit peel
11 (15 ounce) can crushed pineapple with juice

Instructions

1
Line an angel food pan with parchment paper and brush with melted butter.
2
Cream butter or margarine, and then beat in sugar. Beat in eggs one at a time, beating well after each addition. Stir in extract. Mix in flour, baking powder, and salt. Stir in raisins, cherries, pineapple, and mixed peel. Cover bowl and let sit at room temperature, 8 hours to overnight.
3
Bake at 300 degrees F (150 degrees C) for 2 1/2 hours with a pan of hot water placed on the lowest rack of your oven during baking. Brush warm cake with some melted butter.

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