How To Make Candied Pineapple For Fruitcake Recipes

CANDIED PINEAPPLE SLICES

Steps:

• Bring pineapple juice, sugar, and corn syrup to a boil; cook on medium heat 4 minutes. Add pineapple slices; simmer on low heat, turning frequently, 45 minutes or until translucent.
• Transfer slices to a wire rack set over a baking sheet and bake at 200 degrees until pineapple caramelizes and is less sticky, 60 to 90 minutes. Let cool on rack.

CHERRY PINEAPPLE FRUITCAKE

Steps:

• In a bowl, combine the cherries, pineapple, pecans and 1 cup flour; set aside. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine baking powder and remaining flour; gradually add to creamed mixture. Fold in fruit mixture., Spoon into a greased and waxed paper-lined 10-in. tube pan. Bake at 300° for 1-3/4 to 2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Remove waxed paper while warm; cool completely before slicing.

CANDIED PINEAPPLE CHUNKS

Steps:

• Peel pineapple and slice into bite sized chunks.
• In a heavy saucepan bring sugar, water and corn syrup to a boil.
• Add pineapple chunks.
• Cook over low heat until fruit becomes transparent.
• Drain pineapple on rack and allow to dry.
• Store in airtight container.

CRUSHED PINEAPPLE FRUITCAKE

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 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.
• 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.