Pineapple Cherry Cake
Yield
6 servingsPrep
30 minCook
2 hrsReady
3 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
|
|
| 237 | ml |
sugar
white |
|
| 7.1E+2 | ml |
all-purpose flour
(saving 1 cup to flour fruit) |
|
| 2.5 | ml |
lemon extract
|
*
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
baking powder
|
|
| 4 | large |
eggs
separated |
|
| 578 | ml/g |
pineapple, canned, crushed
with juice |
|
| 226.8 | g |
almonds
slivered |
|
| 453.6 | g |
cherries
red |
|
| 680.4 | g |
golden raisins
sultanas |
|
| 226.8 | 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.
