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Crushed Pineapple Fruitcake |
"This is a superb cake for Christmas. Do no longer double this recipe. You do not need to age this cake."
Ingredients :
- 3/four cup butter
- 1 cup white sugar
- 2 eggs
- 2 cups all-motive flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon almond extract
- 3 cups golden raisins
- 1/2 cup purple candied cherries
- 1 cup candied mixed fruit peel
- 1 (15 ounce) can beaten pineapple with juice
Instructions :
Prep : 15M | Cook : 14M | Ready in : 10H45M |
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- Line an angel food pan with parchment paper and brush with melted butter.
- Cream butter or margarine, after which beat in sugar. Beat in eggs separately, beating nicely after every addition. Stir in extract. Mix in flour, baking powder, and salt. Stir in raisins, cherries, pineapple, and blended peel. Cover bowl and permit take a seat at room temperature, 8 hours to in a single day.
- Bake at 300 tiers F (a hundred and fifty tiers C) for two half hours with a pan of hot water placed on the lowest rack of your oven in the course of baking. Brush heat cake with some melted butter.
Notes :
- Reynolds® parchment may be used for easier cleanup/removal from the pan.
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