PINEAPPLE CHRISTMAS CAKE 1953
This is a lightly almondy pineapple fruit cake. We have had this in the family archeives since 1953, given to us by a neighbour Cecila Sweet. She was sweet enough to share this fav.
Provided by andypandy
Categories Dessert
Time 3h20m
Yield 1 10inch tube cake
Number Of Ingredients 13
Steps:
- Chop drained cherries in half.
- Chop the candied pineapple rings into pieces.
- Add the raisins, cherries, and pinapple in a bowl, dust with a tablespoon of the flour.
- Cream room temp.
- butter and white sugar until light and fluffy.
- Beat in the two beaten eggs.
- Stir in the sifted dry ingredients.
- Stir in the extracts.
- Stir in the can of undrained pineapple.
- Stir in the fruits.
- Pour into a greased and floured tube pan.
- Let sit covered overnite on the kitchen counter.
- Bake next morning.
- Bake at 300 degrees F.
- for 2 1/2 hours to 3 hours.
- Tester will come away clean.
- Wrap in foil then in saran wrap when cooled thoroughly.
- Keep 4 weeks before cutting.
- Note can add more drained cherries and candied pinepple only if desired but not too much.
- This cake has no nuts, which is why I think it a favourite among the older generation!
Nutrition Facts : Calories 5553.1, Fat 154.6, SaturatedFat 91.9, Cholesterol 789, Sodium 2359.4, Carbohydrate 1013.8, Fiber 37.5, Sugar 609.7, Protein 70.9
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