Print Options

Back to Pineapple-Cherry Nut Cake >

Include these items:

Taste of Home Logo

Pineapple-Cherry Nut Cake

 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.
Nutritional 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.