Crushed Pineapple Fruitcake

Crushed Pineapple Fruitcake

2 Reviews 1 Pic
Carol
Recipe by  Carol

“This is a very good cake for Christmas. Do not double this recipe. You don't need to age this cake.”

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Ingredients

Adjust Servings

Original recipe yields 1 tube cake

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Directions

  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. Allow this to sit overnight in covered bowl.
  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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Reviews (2)

Rate This Recipe
Paris
21

Paris

This is a very tasty fruitcake (yes, it is possible to have one of those!). Feel free to change the fruits to anything your heart desires, just keeping to the amounts listed. I would make this again, but exchange the candied cherries and mixed fruit peel for dried cranberries and currants (for example).

AEENJOY
21

AEENJOY

The pineapple is a completely new twist on the classic (heavy and in my opinion bland) fruitcake. This pineapple cake has a lighter flavor and is slightly less filing as well. The only part of the recipe I did not understand was the warning not to double the recipe. If done correctly, the cake does fine doubled, trippled, or even quadrupled! :) If you plan on baking for a crowd, don't turn down this recipe because of the false information. This cake tastes great no matter what!

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Nutrition

Amount Per Serving (14 total)

  • Calories
  • 400 cal
  • 20%
  • Fat
  • 11 g
  • 17%
  • Carbs
  • 75.1 g
  • 24%
  • Protein
  • 4.1 g
  • 8%
  • Cholesterol
  • 56 mg
  • 19%
  • Sodium
  • 324 mg
  • 13%

Based on a 2,000 calorie diet

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Light Fruitcake