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.
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
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.
