Pineapple Cherry Cake

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.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

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

1 cup Butter
1 cup White sugar
3 cup Flour (saving 1 cup to flour

Directions

1
Preheat the oven to 275&# 194;Â°F (135ÃÂ°C). 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 (275ÃÂ°F) 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

Read it online: https://www.chefs-mate.com/recipe/pineapple-cherry-cake/