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Cherry Pineapple Fruitcake

By: Sue Ann Bunt

"This is the finishing touch to our Christmas dinner. My family always claimed they didn't like fruitcake, but they love this one! For the best flavor, let it sit overnight before slicing."

Rate/Review | Read Reviews (2)

Prep Time:
20 Min

Cook Time:
1 Hr 45 Min

Ready In:
2 Hrs 5 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1 cup chopped candied cherries
1 cup chopped candied pineapple
2 cups chopped pecans
4 cups all-purpose flour, divided
2 cups butter or margarine, softened
2 cups sugar
6 eggs
2 teaspoons vanilla extract
1 teaspoon baking powder

Directions

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