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Pineapple Cherry Cake

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Submitted by halry912

YIELD

6 servings

PREP

30 min

COOK

2 hrs

READY

3 hrs

Ingredients

1 237
CUP ML BUTTER
1 237
CUP ML SUGAR
white
3 7.1E+2
CUPS ML ALL-PURPOSE FLOUR
(saving 1 cup to flour fruit)
½ 2.5
TEASPOON ML LEMON EXTRACT *
1 5
TEASPOON ML VANILLA EXTRACT
1 5
TEASPOON ML BAKING POWDER
4 4
LARGE LARGE EGGS
separated
20 578
OUNCES ML/G PINEAPPLE, CANNED, CRUSHED
with juice
½ 226.8
POUND G ALMONDS
slivered
1 453.6
POUND G CHERRIES
red
1 ½ 680.4
POUNDS G GOLDEN RAISINS
sultanas
½ 226.8
POUND G MIXED PEEL
optional *

Directions

Cream butter and sugar, add lemon extract, vanilla and egg yolks.

Beat until fluffy.

Add flour and baking powder alternately with pineapple.

Add well floured fruit and nuts.

Fold in stiffly beaten egg whites.

Spoon into pans lined with 2 layers of greased brown paper.

Bake at 275 for 2- ½ to 3 hours or until done.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 495g (17.5 oz)
Amount per Serving
Calories 1318 37% from fat
 % Daily Value *
Total Fat 55g 84%
Saturated Fat 22g 111%
Trans Fat 0g
Cholesterol 222mg 74%
Sodium 281mg 12%
Total Carbohydrate 67g 67%
Dietary Fiber 13g 52%
Sugars g
Protein 48g
Vitamin A 24% Vitamin C 28%
Calcium 23% Iron 44%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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