Fruity Pineapple Cake

Fruity pineapple cake is the holiday cake your grandma made the day before Thanksgiving and kept under a glass dome until New Year’s. Crushed pineapple, plump golden raisins, and candied cherries fold into a buttery batter that bakes low and slow in a tube pan until the top is deeply gold and the crumb stays moist for days. The slow oven is the whole point, it lets the fruit caramelize gently without scorching the edges and gives the raisins time to plump up on pineapple juice. You can mix it in the morning and bake at night, or do the reverse, the resting batter actually improves the texture. Wrap a cooled slice in parchment and it tastes even better the next afternoon with strong tea or coffee.

Kitchen Tips

• Drain the crushed pineapple but reserve the juice, brushing a little over the warm cake keeps the crumb tender for days.
• Toss the raisins and cherries with a tablespoon of the measured flour before folding in, that little coating keeps them suspended instead of sinking to the bottom.
• Grease the tube pan and dust with flour right into every groove, dense fruit cakes love to stick.
• Test doneness with a long skewer through the thickest part of the ring, the center cooks last in a tube pan.

Variations

• Soak the raisins in dark rum or brandy overnight for a boozy holiday version.
• Swap candied cherries for chopped dried apricots and a handful of pecans for a less retro, more orchard-forward cake.
• Add a teaspoon of grated lemon zest and a splash of vanilla to brighten the fruit flavors.