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.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Per Serving: 400 calories; 11 75.1 4.1 53 324 Full nutrition
ReviewsRead all reviews 9
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 recipe for 30 yrs but only use 1 cup raisins, 2 cups candied fruit, 1/2 cup red candied cherries and 1/2 cup green candied cherries. I also put all the fruit in a bowl and cover...
Absolutely delicious! Moist, and a little lighter tasting than traditional fruitcake, and exploding with fruit! Followed recipe except used 2.5C golden raisins, 1C dried cherries, 1C homemade ...
Yumm! I varied the fruit, and it’s delicious. Will make again.