Pineapple Fruit Cake Recipe 425

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.

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.

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!!!!!

Steps:

• Place mixed fruit, sugar, butter and pineapple including juice into a saucepan.
• Simmer for 5 minutes.
• Allow to cool.
• Beat eggs slightly and stir into fruit mixture.
• Sift together the flours, spice and bircarbonate of soda.
• Fold into fruit mixture.
• Place mixture into a greased and lined 30cm cake tin.
• Bake in a moderate oven for 90 minutes.
• Test after 90 minutes.

Steps:

• Heat oven to 350 degrees.
• Prepare the topping: In a medium bowl, whisk together sugar, butter, vanilla extract and cinnamon (if using). Pour the mixture into an ungreased 9-inch pie dish or round cake pan that's at least 2 inches deep.
• Using a clean kitchen towel or a paper towel, blot any excess liquid off the fruit. Arrange the pineapple slices to your liking in a single layer on top of the brown sugar-butter mixture, covering the base of the pan, then add the cherries wherever there's a gap. Place the pan in the refrigerator while you prepare the rest of the cake.
• Prepare the cake: In a medium bowl, whisk together the cake flour, baking powder, baking soda and salt; set aside.
• Using a handheld mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until creamy, about 1 minute. Add sugar and beat on high speed until creamed together, about 1 minute, scraping down the sides and the bottom of the bowl with a rubber spatula as needed.
• On high speed, beat in the eggs, one at a time, until combined, then beat in the yogurt and vanilla extract, scraping the bowl as needed.
• Pour the dry cake flour mixture into the wet ingredients. Turn the mixer to low speed and carefully pour in the milk. Beat on low speed just until all the ingredients are combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
• Remove the pan from the refrigerator. Pour and spread the cake batter evenly over the topping.
• Bake for 40 to 55 minutes. The cake is done when a toothpick inserted into the center comes out mostly clean. (A couple moist crumbs are OK.)
• Remove cake from the oven and cool on a wire rack for 20 minutes. Run a knife along the edge to loosen, then invert the cake onto a plate. (Take care, as the pan may still be hot.) Serve warm or at room temperature.