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Pineapple-Cherry Nut Cake

A good friend shared her mother's fruitcake recipe with me. It's simply the best I've ever eaten.

16 ServingsPrep: 15 min. Bake: 2 hours + cooling

Ingredients

1 package (8 ounces) candied cherries, halved
1 package (8 ounces) chopped candied pineapple
1 cup chopped pecans
4 cups all-purpose flour, divided
1-1/2 cups butter, softened
2-1/4 cups packed brown sugar
6 eggs
1 teaspoon vanilla extract
1 teaspoon lemon extract
2 teaspoons baking powder
GLAZE:
1 cup confectioners' sugar
1 tablespoon milk
1/2 teaspoon vanilla extract

Directions

In a bowl, toss the cherries, pineapple and pecans with 1/2 cup
flour; set aside. In a large bowl, cream butter and brown sugar. Add
eggs, one at a time, beating well after each addition. Beat in
extracts.
Combine baking powder and remaining flour; add to creamed mixture.
Beat on low speed until well mixed. Fold in cherry mixture until
moistened. Transfer to a greased and floured 10-in. fluted tube pan.
Bake at 300° for 2 hours or until a toothpick inserted near the

2 of 2

Pineapple-Cherry Nut Cake (continued)

Directions (continued)

center comes out clean. Cool for 10 minutes before removing from pan
to a wire rack to cool completely. Combine glaze ingredients;
drizzle over cake. Yield: 16 servings.

Nutrition Facts: 1 serving (1 slice) equals 574 calories, 25 g fat (12 g saturated fat), 126 mg cholesterol, 276 mg sodium, 84 g carbohydrate, 2 g fiber, 6 g protein.