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Pineapple Cherry Cake

 

41

Yield

6

servings

Prep

30

min

Cook

2

hrs

Ready

3

hrs

Trans-fat Free, High Fiber
 

Ingredients

1 cup butter
1 cup sugar
white
3 cups all-purpose flour
(saving 1 cup to flour fruit)
½ teaspoon lemon extract
*
1 teaspoon vanilla extract
1 teaspoon baking powder
4 large eggs
separated
20 ounces pineapple, canned, crushed
with juice
½ pound almonds
slivered
1 pound cherries
red
1 ½ pounds golden raisins
sultanas
½ pound 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

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Nutrition Facts

Serving Size 495g (17.5 oz)
Amount per Serving
Calories 131837% of calories 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?

 

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