Crushed Pineapple Fruitcake Recipes

CRUSHED PINEAPPLE FRUITCAKE

Steps:

• 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.

CHERRY PINEAPPLE FRUITCAKE

Steps:

• In a bowl, combine the cherries, pineapple, pecans and 1 cup flour; set aside. In a 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° for 1-3/4 to 2 hours or until a toothpick inserted in 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.

PINEAPPLE FRUITCAKE

Steps:

• Put in pan crushed pineapple and juice, butter, raisins, sugar, spice, bicarbonate soda and pinch of salt.
• Boil for 10 minutes, watch that it does not boil over with the bicarbonate of soda in it!
• Cool and then add the beaten eggs and flours.
• Put into an 8x8-inch tin that has been lined with baking paper.
• Bake at 350°F for approximately 1 hour.

BOILED PINEAPPLE FRUITCAKE

Steps:

• Line a round cake tin (about 20cm round) with greaseproof paper, bringing the paper about 5cm above the edge of the tin.Combine the pineapple (with tin juice), fruit, butter, sugar, spice and soda in a saucepan.Stir over low heat until sugar is dissolved then bring to the boil and boil uncovered for 3 minutes.Allow the mixture to cool. When cold, add eggs and sifted flours and mix well. Spread into the prepared tin.Bake in a moderately slow oven for 1 to 2 hours.When the cake is cooked (test by sticking a skewer in - if it comes out with sticky mix on it, leave for another 10 minutes) - cover and leave in the tin to become cold.Remove from tin and either serve straight away or leave the paper on and refrigerate in an airtight container for up to a week.