Crushed Pineapple Fruitcake

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"This is a very good cake for Christmas. Do not double this recipe. You don't need to age this cake. Pineapple extract can be substituted for almond extract if you'd like your cake even more pineapple tasting! Originally submitted to"
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11 h servings 355 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 355 kcal
  • 18%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 67.1g
  • 22%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 284 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

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  1. Line an angel food pan with parchment paper, and brush with melted butter.
  2. 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. Allow this to sit overnight in covered bowl.
  3. 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.


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Moist, easy, delicious!

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