Pineapple Fruitcake. A moist rich fruitcake in a recipe size that makes up to 3 small, loaf sized cakes, perfect for Holiday gift giving. Made with a rich cream cheese batter and soaked with brandy.
Fruitcake lovers will delight in this pineapple fruitcake recipe that does not require the cake to be made weeks in advance like our Grandmas did. In fact, a couple of days in advance is all you will need for this cake to be perfect.
Fresh, ripe, golden pineapple for moisture and a cream cheese batter for richness is the key to this easy recipe. Plenty of brandy gets soaked in too, just to make it extra festive. If you choose, the brandy is not at all necessary to enjoy this beautiful cake just as it is.
This is a very large cake, which I first developed to fit an enormous tube pan that I received as a gift one Christmas but you can half the recipe for about an 8 inch spring form pan or bundt pan.
I’ve found this recipe is enough for a large 12 inch spring form pan or a large tube pan or 3 small disposable aluminum loaf pans (ideal for gift giving) or like I do, one 9 or 10 inch spring form pan plus one small loaf pan. Some lucky friend will be the recipient of the smaller loaf sized pineapple fruitcake.
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- 1 cup water
- 1 cup sultana raisins
- 1/4 cup sugar
- 1 cup currents
- 2 cups fresh golden pineapple diced small (about 1/4 inch)
- 2 cups glace cherries cut in quarters
- 2 cups mixed glace citrus peel or mixed glace fruit
- 1 1/4 cups butter
- 1 1/4 cup sugar
- 2 tbsp vanilla extract
- 8 ounces cream cheese 1 cup
- 6 eggs
- 4 cups flour
- 2 tsp baking powder
- 1/2 cup brandy
In a medium saucepan combine the water, raisins, 1/4 cup sugar and currants and simmer very gently for 20 minutes.
Cool completely. When cool, transfer to a large bowl then add the pineapple, glace cherries and glace citrus peel. Mix together well.
Cream together the butter 1 1/4 cups sugar, vanilla extract and cream cheese until light and fluffy.
Add the 6 eggs, one at a time, beating well after each addition.
Sift together the flour and baking powder.
Fold about 2/3 of the dry ingredients into the creamed mixture. Fold in the fruit mixture, followed by the remaining dry ingredients. Mix just until the flour is incorporated. Do not over mix.
When you get the cake batter into the pan, you can decorate the top with glace pineapple rings or other glace fruits if you like.
Bake in a greased and floured tube pan or a 12 inch spring form pan or about three loaf pans at 325 degrees F for about an hour and a half or until toothpick inserted in the center comes out clean.(one 10 inch springform pan plus one loaf pan can also be used.) Baking times may vary on this recipe depending upon the amount of moisture contained in the fruit mixture. The loaf pans should take about an hour, larger pans can take 1 1/2 hours or a bit more. The toothpick test is your best indicator that the cake is baked so watch it carefully and continue to test until fully baked. Because of the long baking time, I usually buffer the heat on the pan by wrapping the side and bottom in several layers of heavy duty aluminum foil. This helps the cake to bake more evenly.
Let cool in the pan for at about a half hour then brush on the 1/4 cup brandy.
Turn onto a wire rack and brush the bottom with another 1/4 cup brandy. When completely cooled, use a wooden skewer to pierce the cake several times and brush the entire cake with another cup of brandy. Immediately wrap the cake in several layers of plastic wrap and store it in a cool dry place for a couple of days at least before you plan to serve it.
Best stored in an airtight container or cake tin.
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