Pineapple Fruitcake Recipes

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:

• Put in pan crushed pineapple and juice, butter, raisins, sugar, spice, bicarbonate soda and pinch of salt.
• Boil for 10 minutes, watch that it does not boil over with the bicarbonate of soda in it!
• Cool and then add the beaten eggs and flours.
• Put into an 8x8-inch tin that has been lined with baking paper.
• Bake at 350°F for approximately 1 hour.

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:

• Preheat oven to 300°. Combine fruit and nuts. In another bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; add to creamed mixture and mix well. Pour over fruit and nuts; stir to coat. , Transfer to a greased and floured 10-in. tube pan. Bake until a toothpick inserted in center comes out clean, about 2 hours. Cool 10 minutes; remove from pan to a wire rack to cool completely. Wrap tightly and store in a cool place. Bring to room temperature before serving; slice with a serrated knife.

Steps:

• Preheat oven to 300*. Grease and flour (3) 8" x 4" loaf pans.
• Mix fruits, nuts and coconut; set aside.
• Cream butter and sugar until fluffy. Add eggs one at a time, beating well after each. Stir in the pineapple juice.
• Combine the flour, baking powder and salt. Add this to the creamed butter-sugar mixture.
• Fold in the combined fruits, nuts & coconut.
• Spoon into three (3) greased and floured 8" x 4" loaf pans.
• Bake @ 300* for 1 1/2 hours.
• Cool, wrap and store two weeks to mellow.