Crushed Pineapple Fruitcake1 Reviews
- Prep: 30 min
- Cook: 2 hr 30 min
- Ready In: 11 hr
“This is a very good cake for Christmas. Do not double this recipe. You don't need to age this cake. Pineapple extract can be substituted for almond extract if you'd like your cake even more pineapple tasting! Originally submitted to CakeRecipe.com.” - by Carol
Original recipe yields 1 tube cake
- Line an angel food pan with parchment paper, and brush with melted butter.
- 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.
- 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.
Amount Per Serving (16 total)
- 355 cal
- 9.6 g
- 67.1 g
Based on a 2,000 calorie diet
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