Pineapple Christmas Fruitcake |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 4 |
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My mom's light-coloured fruitcake that is very delicious. Ingredients:
1 lb white raisins (golden) |
1 (14 ounce) can crushed pineapple |
4 ounces approx liquor (rum, brandy, wine, whatever!) |
1/4 cup flour |
1/2 lb red glace cherries |
1/2 lb glace green cherries |
4 ounces mixed peel (or whatever a small package is) |
3/4 cup butter |
1 cup sugar |
3 eggs, beaten |
2 1/4 cups flour |
2 teaspoons baking powder |
1 teaspoon salt |
Directions:
1. Line bottom and sides of springform pan or loaf pan with one layer of brown paper and one layer of waxed paper.
2. Let stand overnight in a bowl (in the fridge): 1 lb. raisins and the can of crushed pineapple with some of the liquid replaced with the liquor. (Your choice how much.).
3. In a large bowl, cut up the red and green cherries and mixed peel and dust with 1/4 cup flour.
4. In another bowl, cream the butter and sugar.
5. Add the beaten eggs.
6. In another bowl, sift together the 2 1/4 cups flour, baking powder and salt.
7. Add flour mixture to creamed mixture and combine.
8. Add pineapple and combine.
9. Add other fruit last.
10. Bake at 275 degrees F for 3 hours. (Place a pan of water in the oven while cake bakes.).
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