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Ingredients2 h 5 m servings
Original recipe yields 12 servings
- In a bowl, combine the cherries, pineapple, pecans and 1 cup flour; set aside. In a mixing 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 degrees F for 1-3/4 to 2 hours or until a toothpick inserted near 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.
ReviewsRead all reviews 2
Absolutely delicious. I was thinking of doing a few panettone for giving, but I tried this fruitcake, and it is awsome. 2 lbs of butter and 6 eggs, it had to be good :)