Pineapple Christmas Cake 1953

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 20mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Chop drained cherries in half.
  • Chop the candied pineapple rings into pieces.
  • Add the raisins, cherries, and pinapple in a bowl, dust with a tablespoon of the flour.
  • Cream room temp.
  • butter and white sugar until light and fluffy.
  • Beat in the two beaten eggs.
  • Stir in the sifted dry ingredients.
  • Stir in the extracts.
  • Stir in the can of undrained pineapple.
  • Stir in the fruits.
  • Pour into a greased and floured tube pan.
  • Let sit covered overnite on the kitchen counter.
  • Bake next morning.
  • Bake at 300 degrees F.
  • for 2 1/2 hours to 3 hours.
  • Tester will come away clean.
  • Wrap in foil then in saran wrap when cooled thoroughly.
  • Keep 4 weeks before cutting.
  • Note can add more drained cherries and candied pinepple only if desired but not too much.
  • This cake has no nuts, which is why I think it a favourite among the older generation!
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