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Pineapple Fruitcake

A great Christmas gift idea your friends and family will love, even the non fruitcake lovers. The candied pineapple are abundantly available in Chinatown confectionery stores.


Posted By: Deirdre K Todd
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Prep Time: 20-25 minutes | Cook Time: 90 minutes | Ready In: 2 hours
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US Metric

2 + 1 c. all purpose flour

1 tsp. baking soda

2 tsp. salt

2 tsp. cinnamon

2 tsp. ground allspice

1 tsp. ground cloves

4 large eggs

 

 

 

 1 c. vegetable oil

 1 c. pineapple juice

 1 c. crushed pineapple, drained

 1 c. candied pineapple, chopped

 1 c. dates, chopped

 1 c. flaked coconut

 1 c. golden raisins

2 c. macadamia nuts, coarsely chopped

1 ½ c. brown sugar, firmly packed


Cooking Process:

Preheat oven to300 degrees. Line 2 8-inch loaf pans with parchment paper; generously grease parchment paper as desired, set aside. On parchment paper; sift together 2 cups of flour and remaining dry ingredients. Set aside. In a mixing bowl; beat together eggs, sugar and oil until well combined. Stir in dry ingredients; alternately with pineapple juice. In a separate bowl; toss fruits and nuts in remaining cup of flour. Add fruit mixture into batter. Transfer into prepared pans. Place pan of water on lowest oven rack. Bake 1 ½ hours. Let stand 10-15 minutes before removing from pans. Cool completely. Remove parchment paper; wrap loaves in aluminum foil.  Refrigerate 48 hours before serving. Keeps in refrigerator 30 days or freeze for up to 3 months. Makes 2 loaves.

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