Crushed Pineapple Fruitcake

Name: Crushed Pineapple Fruitcake
Total time: 150 min
Yield: 14 Servings
Ingredients: 🧈 ¾ 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; ½ cup red candied cherries; 1 cup candied mixed fruit peel; 🍍 1 (15 ounce) can crushed pineapple with juice

Cost $10, save $15

Source: Recommended by CookPal

150 Min
14 Servings
$10

Crushed Pineapple Fruitcake

Cost $10, save $15

Source: Recommended by CookPal

150 Min
14 Servings
$10

INGREDIENTS

Main
- 🧈 ¾ 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
- ½ cup red candied cherries
- 1 cup candied mixed fruit peel
- 🍍 1 (15 ounce) can crushed pineapple with juice

STEPS

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 almond extract. Mix in flour, baking powder, and salt. Stir in raisins, cherries, pineapple, and mixed peel. Cover bowl and let sit at room temperature for 8 hours to overnight.

Preheat oven to 300°F (150°C). Bake 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.

NUTRIENTS

Per 1 serving

🔥

400

Calories

4
Protein
75
Carbs
11
Fats

💡 This cake does not require aging for flavor but can be stored for several days to improve texture.Brush the warm cake with melted butter for a richer flavor.Keep a pan of hot water in the oven during baking to maintain moisture.