Pineapple Fruit Cake Recipe 425

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.

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.

PINEAPPLE FRUITCAKE

Steps:

• 1. mixflour, eggs, both sugars,and 1 stick butter in a large bowl
• 2. add in can of crushed pineapple, juice included and stir until mixed. sweetened coconut can also be added to batter....makes it even more sinfulicious
• 3. pour batter into a greased/floured cake pan.....I prefer a 8 1/2 x 16 pan
• 4. bake in oven set at 425 until browned.....approx. 35 minutes
• 5. in a separate bowl, mix cream cheese, remaining butter, lemon extract, and confectioners sugar until smooth
• 6. after cake is done, let cool and spread icing on top....then sprinkle crushed or broken walnuts over top.....you can leave out nuts also.....your preference.
• 7. invite friends or family over to enjoy a fun, delicious treat!!!!!

NON-TRADITIONAL CHRISTMAS CAKE - NO CHERRIES

Steps:

• Combine sultanas, currants, and chopped dried fruit in the largest mixing bowl you have. Add the orange zest, juice, crushed pineapple (with juice) and brandy. Mix well.
• Cover and leave overnight to soak, stirring occasionally. (I left this for two days with no problems).
• Turn the oven onto 180 degrees C and toast the almonds until just brown. Remove from the oven, let cool, and add to the fruit mixture.
• Turn the oven down to 150 degrees Celsius.
• Cream the butter and sugar until light and fluffy.
• Add the eggs one at a time, beating to combine. The mixture might curdle but this isn't a problem.
• Stir through the vanilla and almond essences, then add to the fruit mixture with the ground almonds. Stir well to combine.
• Sift the flour, baking powder and spices together. Mix through the fruit mixture. (My grandma told me that a light hand is necessary & not to overmix - otherwise the cake turns out tough & dry - who am I to argue with grandma?).
• Spoon into a prepared baking tin (mine measures 7in x 9in), then bake for 3 hours.
• If the top starts browning too quickly cover with baking paper.
• Remove from the oven after 3 hours and cool. Gently pierce the top of the cake with a skewer in 10-12 places, then trickle over 3T of the extra brandy.
• Wrap in tin foil and baking paper, and store in an airtight tin for 3-4 months. Feed regularly with brandy to keep the cake moist and flavourful.

TROPICAL PINEAPPLE CAKE

Steps:

• Preheat oven to 180 degrees celcius.
• Grease a 20x30cm slab tin.
• Combine all ingredients except pineapple into a large bowl and beat until smooth.
• Add well drained pineapple (very important) and stir through.
• Pour into prepared tin.
• Bake for 20 minutes.
• Cool and serve from the tin.
• Dust with icing sugar to serve or a simple lemon icing.

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.