Crushed Pineapple Fruitcake

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 subsituted for almond extract if you’d like your cake even more pineapple tasting! Originally submitted to

Crushed Pineapple Fruitcake


  • 3/4 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
  • 1/2 cup red candied cherries
  • 1 cup candied mixed fruit peel
  • 1 (20 ounce) can crushed pineapple with juice


1 Line an angel food pan with parchment paper, and brush with melted butter.

2 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.

3 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.


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