Crushed Pineapple Fruitcake
Prep
15 mins
Cook
2 hrs 30 mins
Servings
14
Difficulty
Hard
My family has been making this crushed pineapple fruitcake for years, and I love sharing it because it's so straightforward to prepare. The tropical pineapple keeps everything moist and adds natural sweetness, while the golden raisins provide fiber and antioxidants that make this indulgence a little bit better for you. What I appreciate most is that you probably have most of these ingredients in your pantry already, so there's no need for a special shopping trip. Just thirty minutes of prep time and you'll have a stunning cake that looks like you spent all day in the kitchen. It's perfect for holidays, potlucks, or whenever you want something festive and delicious without the fuss.
Ella x
Ingredients
- 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
Detail level
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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