Pineapple-Cherry Nut Cake Recipe

Pineapple-Cherry Nut Cake Recipe
Pineapple-Cherry Nut Cake Recipe photo by Taste of Home
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Pineapple-Cherry Nut Cake Recipe

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A good friend shared her mother's fruitcake recipe with me. It's simply the best I've ever eaten.
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 2 hours + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Pineapple-Cherry Nut Cake in Country Extra January 2003, p49

Nutritional Facts

1 slice: 574 calories, 25g fat (12g saturated fat), 126mg cholesterol, 276mg sodium, 84g carbohydrate (56g sugars, 2g fiber), 6g protein.

  • 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
  1. 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.
  2. 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.
  3. Bake at 300° for 2 hours or until a toothpick inserted near the 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.
Originally published as Pineapple-Cherry Nut Cake in Country Extra January 2003, p49

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