Pineapple Christmas Cake 1953 🍍🎄

Description:

This Pineapple Christmas Cake recipe has been cherished in our family since 1953, passed down by our neighbor Cecila Sweet. It’s a lightly almond-flavored pineapple fruit cake that’s perfect for the holiday season or any special occasion. The absence of nuts makes it a favorite among the older generation, and its tropical flavors make it a delightful treat for everyone!

• Cook Time: 3 hours
• Prep Time: 20 minutes
• Total Time: 3 hours and 20 minutes
• Recipe Category: Dessert
• Keywords: Pineapple, Tropical Fruits, Fruit, Canadian, Christmas, Weeknight, < 4 Hours

Nutritional Information:

• Calories: 5553.1
• Fat Content: 154.6g
  • Saturated Fat Content: 91.9g
• Cholesterol Content: 789mg
• Sodium Content: 2359.4mg
• Carbohydrate Content: 1013.8g
  • Fiber Content: 37.5g
  • Sugar Content: 609.7g
• Protein Content: 70.9g

Ingredients:

Instructions:

1. Prepare Ingredients:

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   • Chop the drained cherries in half.
   • Chop the candied pineapple rings into pieces.
   • In a bowl, combine the raisins, cherries, and pineapple. Dust with a tablespoon of flour to coat evenly.

2. Cream Butter and Sugar:

   • In a mixing bowl, cream room temperature butter and granulated sugar until light and fluffy.

3. Incorporate Eggs:

   • Beat in the egg until well combined.

4. Combine Dry Ingredients:

   • In a separate bowl, sift together the all-purpose flour, cornstarch, and salt.

5. Mix Wet and Dry Ingredients:

   • Stir in the sifted dry ingredients into the creamed butter and sugar mixture.

6. Add Flavors:

   • Stir in the vanilla extract.

7. Incorporate Pineapple:

   • Stir in the can of undrained crushed pineapple.

8. Fold in Fruits:

   • Gently fold in the prepared fruits until evenly distributed throughout the batter.

9. Prepare Pan:

   • Grease and flour a 10-inch tube pan.

10. Rest the Batter:

• Pour the batter into the prepared tube pan and let it sit covered overnight on the kitchen counter.

11. Bake:

• The next morning, preheat the oven to 300 degrees Fahrenheit.
• Bake the cake for 2 1/2 to 3 hours or until a tester inserted into the center comes out clean.

12. Cool and Store:

• Once baked, allow the cake to cool thoroughly in the pan.
• Wrap the cooled cake in foil and then in plastic wrap.
• Store the wrapped cake for at least 4 weeks before cutting.

13. Additional Notes:

• You can add more drained cherries and candied pineapple if desired, but avoid adding too much.
• This cake is free from nuts, making it suitable for those with nut allergies or preferences.

Enjoy the delightful flavors of this Pineapple Christmas Cake, a timeless recipe that brings joy to any occasion! 🎂🍍