Ingredients10 h 45 m servings 400
- 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.
Per Serving: 400 calories; 11 75.1 4.1 53 324 Full nutrition
ReviewsRead all reviews 6
This is a very tasty fruitcake (yes, it is possible to have one of those!). Feel free to change the fruits to anything your heart desires, just keeping to the amounts listed. I would make this ...
The pineapple is a completely new twist on the classic (heavy and in my opinion bland) fruitcake. This pineapple cake has a lighter flavor and is slightly less filing as well. The only part of t...
I have been making this cake as a Christmas cake for about 5 years. It is moist and tasty and I ice it as a traditional festive cake. Like other reviewers, I adapt the recipe altering the fruit ...
I have made this cake for 15 years, I use Malibu coconut rum in it and on it . This cake has never failed to please and is easy peasy to make .