Pineapple Cherry Cake

This fruit-packed cake bakes low and slow, giving all those cherries, golden raisins, almonds, and crushed pineapple time to meld into something truly special.

Separating the eggs and folding in stiffly beaten whites at the end is what keeps this dense, fruit-heavy cake from turning into a brick. Those whites add just enough lightness to balance the weight of all that fruit and nuts.

Flouring the fruit before folding it in is a must. Without that flour coating, the cherries and raisins sink straight to the bottom during the long bake. It’s an old baker’s trick that actually works.

The crushed pineapple with its juice replaces extra liquid in the batter and adds a subtle tropical sweetness that rounds out the lemon extract beautifully. The cake stays remarkably moist even after hours in the oven because of it.

Lining the pans with two layers of greased brown paper insulates the outside of the cake during that long bake time, preventing the edges from drying out while the center finishes cooking.

Chef Tips

• Drain the pineapple lightly but keep some juice. Too much liquid makes the batter soupy; too little and you lose that pineapple moisture.
• Test doneness with a long skewer, not a toothpick. The cake is deep and a short toothpick won’t reach the center.
• Let the cake cool completely in the pan before removing. It needs time to firm up or it will crumble.
• This cake improves with age. Wrap tightly in plastic and store for a day or two before slicing.

Variations

• Rum-soaked version: Brush the cooled cake with dark rum and wrap tightly. Repeat every few days for a boozy holiday fruitcake.
• Tropical twist: Swap the cherries for dried mango and add shredded coconut to the batter.