Pineapple Cherry Cake

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Servings: 6 Difficulty: Intermediate
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A rich, moist fruitcake bursting with tropical pineapple, tart cherries, and crunchy almonds.
Pineapple Cherry Cake recipe image
Pineapple Cherry Cake recipe image
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Pineapple Cherry Cake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 1317.6

Description

This Pineapple Cherry Cake is a classic, old-fashioned dessert that delivers a moist crumb packed with layers of flavor. The combination of sweet crushed pineapple, tart red cherries, and chewy sultanas creates a vibrant fruit profile, while slivered almonds add a delightful crunch. The batter is enriched with butter and vanilla, resulting in a tender texture that is perfect for holiday gatherings or Sunday afternoons. Because it bakes slowly at a low temperature, the flavors meld beautifully, making this cake even more delicious when stored for a few days. It is an indulgent treat that brings a touch of nostalgia to your table, requiring minimal effort for a maximum reward. Serve it warm from the oven or at room temperature for the best experience.

Ingredients

Directions

  1. Preheat the oven to 275&# 194;°F (135ðC). Grease and line baking pans with two layers of brown paper.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Add the lemon extract, vanilla extract, and egg yolks to the butter mixture. Beat until well combined and fluffy.
  4. In a separate bowl, combine the flour and baking powder.
  5. Alternately add the flour mixture and the crushed pineapple (including its juice) to the creamed butter mixture, mixing gently until just incorporated.
  6. Toss the slivered almonds, red cherries, sultanas, and mixed peel with a little extra flour to prevent sinking. Fold these coated ingredients into the batter.
  7. In a clean bowl, beat the egg whites until stiff peaks form.
  8. Gently fold the beaten egg whites into the batter until no white streaks remain.
  9. Spoon the batter evenly into the prepared pans.
  10. Bake for 2 1/2 to 3 hours, or until a skewer inserted into the center comes out clean.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1317.6kcal
% Daily Value *
Total Fat 50.4g78%
Saturated Fat 31.0g155%
Cholesterol 129.0mg43%
Sodium 390.0mg17%
Total Carbohydrate 196.9g66%
Dietary Fiber 4.9g20%
Sugars 60.6g
Protein 18.5g37%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original ingredient list was fragmented in the directions. The complete list includes: 1/2 tsp lemon extract, 1 tsp vanilla, 1 tsp baking powder, 4 eggs (separated), 1 20 oz can crushed pineapple (with juice), 1/2 lb slivered almonds, 1 lb red cherries, 1 1/2 lb sultanas, and 1/2 lb mixed peel (optional).

Baking at a low temperature (275ðF) is crucial for this dense fruitcake to ensure it cooks through without burning the exterior.

This cake stores well wrapped tightly in plastic wrap or foil for up to a week. The flavors often improve after a day or two.

If you prefer a stronger fruit flavor, you can soak the dried fruits in a little rum or juice for a few hours before adding them to the batter.

Keywords: cake, fruitcake, pineapple, cherries, almonds, dessert, baking, moist, holiday, classic, sweet, nutty, old-fashioned, fruit, vanilla, lemon, eggs, butter, flour, sugar
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