Pineapple Fruit Cake

Why can’t Santa go tropical (and tipsy) this year?

ksu_folder A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.

Pineapple Fruit Cake

1 1/2 cups all-purpose flour
1/4 tsp. salt
1/2 tsp. each cinnamon and nutmeg
1/2 cup butter
1/4 cup brown sugar
4 eggs
1 tsp. lemon rind
2 cups chopped candied pineapple
1 cup chopped golden raisins
2 cups coarsely broken pecans

Sift dry ingredients and set aside 1/4 cup. Cream butter and sugar until light and fluffy. Beat in eggs one at a time. Add lemon rind. Stir in 1 1/4 cup of flour mixture and mix just till smooth.

Mix 1/4 cup flour with chopped pineapple and the nuts. Add to batter. Bake at 275 degrees 1 hour and 45 minutes if using two loaf pans 7-1/2 x 2-1/2 x 3-3/4. If using one loaf pan and 8 or 10 muffin tins, bake at 275 degrees for the muffin tins. After taking from the oven, let stand for 15 minutes.

Remove from the pans, and remove the paper from the bottom of the loaf cake. When cold, sprinkle with spirits and wrap tightly in clear cellophane wrap and then aluminum foil. After a week, unwrap and sprinkle again.

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