Pineapple Christmas Cake 1953

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• 6 candied pineapple, rings
• 1/2 cup drained green maraschino cherry
• 1/2 cup drained red maraschino cherry
• 1 lb golden raisin
• 2 large eggs, beaten
• 3/4 cup butter
• 1 cup granulated sugar
• 3 cups all-purpose flour
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1 teaspoon almond extract
• 2 teaspoons vanilla extract
• 1 (20 ounce) can crushed pineapple, undrained (use juice)

Recipe

• 1 chop drained cherries in half.
• 2 chop the candied pineapple rings into pieces.
• 3 add the raisins, cherries, and pinapple in a bowl, dust with a tablespoon of the flour.
• 4 cream room temp.
• 5 butter and sugar until light and fluffy.
• 6 beat in the two beaten eggs.
• 7 stir in the sifted dry ingredients.
• 8 stir in the extracts.
• 9 stir in the can of undrained pineapple.
• 10 stir in the fruits.
• 11 pour into a greased and floured tube pan.
• 12 let sit covered overnite on the kitchen counter.
• 13 bake next morning.
• 14 bake at 300 degrees f.
• 15 for 2 1/2 hours to 3 hours.
• 16 tester will come away clean.
• 17 wrap in foil then in saran wrap when cooled thoroughly.
• 18 keep 4 weeks before cutting.
• 19 note can add more drained cherries and candied pinepple only if desired but not too much.
• 20 this cake has no nuts, which is why i think it a favourite among the older generation!