Pineapple Christmas Fruitcake

My mom's light-coloured fruitcake that is very delicious.

• Ready In: 3 hrs 20 mins
• Yields: 1 cake

Ingredients

• 1  lb white raisins (golden)
• 1 (14 ounce) can crushed pineapple
• 4  ounces  approx  liquor (rum, brandy, wine, whatever!)
• 1⁄4 cup flour
• 1⁄2 lb  red  glace cherries
• 1⁄2 lb  glace green cherries
• 4  ounces  mixed peel (or whatever a small package is)
• 3⁄4 cup butter
• 1  cup sugar
• 3  eggs, beaten
• 2 1⁄4 cups flour
• 2  teaspoons baking powder
• 1  teaspoon salt

Directions

1. Line bottom and sides of springform pan or loaf pan with one layer of brown paper and one layer of waxed paper.
2. Let stand overnight in a bowl (in the fridge): 1 lb. raisins and the can of crushed pineapple with some of the liquid replaced with the liquor. (Your choice how much.).
3. In a large bowl, cut up the red and green cherries and mixed peel and dust with 1/4 cup flour.
4. In another bowl, cream the butter and sugar.
5. Add the beaten eggs.
6. In another bowl, sift together the 2 1/4 cups flour, baking powder and salt.
7. Add flour mixture to creamed mixture and combine.
8. Add pineapple and combine.
9. Add other fruit last.
10. Bake at 275 degrees F for 3 hours. (Place a pan of water in the oven while cake bakes.).