Recipe by Carol
"This is a very good cake for Christmas. Do not double this recipe. You don't need to age this cake."
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red candied cherries
candied mixed fruit peel
1 (15 ounce) can
crushed pineapple with juice
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 the recipe I did not understand was the warning not to double the recipe. If done correctly, the cake does fine doubled, trippled, or even quadrupled! :) If you plan on baking for a crowd, don't turn down this recipe because of the false information. This cake tastes great no matter what!
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 again, but exchange the candied cherries and mixed fruit peel for dried cranberries and currants (for example).
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 to a smaller quantity, adding some flaked almonds and pouring a little brandy over the cooked cake. I've had trouble getting some crushed pineapple this year but made my own out of blending pineapple rings lightly.
* Percent Daily Values are based on a 2,000 calorie diet.
Crushed Pineapple Fruitcake
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 99
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