4Prepare Old Country Kitchenware square tube pan by fitting a parchment paper square between the two pieces and brushing with pan coat.
5Prepare Old Country Kitchenware square tube pan by fitting a parchment paper square between the two pieces and brushing with pan coat.
6Prepare Old Country Kitchenware square tube pan by fitting a parchment paper square between the two pieces and brushing with pan coat.
7In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy (about 6 minutes at medium speed).
8In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy (about 6 minutes at medium speed).
9In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy (about 6 minutes at medium speed).
10Beat in eggs one at a time.
11Beat in eggs one at a time.
12Beat in eggs one at a time.
13Beat in 2 1/2 cups flour, vanilla extract and salt.
14Beat in 2 1/2 cups flour, vanilla extract and salt.
15Beat in 2 1/2 cups flour, vanilla extract and salt.
16With the mixer running, drizzle in buttermilk mixture.
17With the mixer running, drizzle in buttermilk mixture.
18With the mixer running, drizzle in buttermilk mixture.
19Scrape bottom and sides of bowl and beat for 10 seconds.
20Scrape bottom and sides of bowl and beat for 10 seconds.
21Scrape bottom and sides of bowl and beat for 10 seconds.
22In the largest bowl you have, combine remaining 2 cups flour, baking powder, golden raisins, pineapple, cherries, and chopped pecans.
23In the largest bowl you have, combine remaining 2 cups flour, baking powder, golden raisins, pineapple, cherries, and chopped pecans.
24In the largest bowl you have, combine remaining 2 cups flour, baking powder, golden raisins, pineapple, cherries, and chopped pecans.
25Toss together to make sure everything is coated with flour.
26Toss together to make sure everything is coated with flour.
27Toss together to make sure everything is coated with flour.
28Fold in the cake batter until fully combined.
29Fold in the cake batter until fully combined.
30Fold in the cake batter until fully combined.
31Scoop batter to prepared pan and push down and smooth top with a spatula.
32Scoop batter to prepared pan and push down and smooth top with a spatula.
33Scoop batter to prepared pan and push down and smooth top with a spatula.
34Top with pecan halves and candied pineapple, pushing down lightly into the batter.
35Top with pecan halves and candied pineapple, pushing down lightly into the batter.
36Top with pecan halves and candied pineapple, pushing down lightly into the batter.
37Bake for 3 hours or until a skewer inserted into the middle comes out clean.
38Bake for 3 hours or until a skewer inserted into the middle comes out clean.
39Bake for 3 hours or until a skewer inserted into the middle comes out clean.
40Let cool for 3 hours or until the center tube piece is no longer warm to the touch.
41Let cool for 3 hours or until the center tube piece is no longer warm to the touch.
42Let cool for 3 hours or until the center tube piece is no longer warm to the touch.
43Unmold the cake by placing it over a metal can and pushing down to remove the outer piece.
44Unmold the cake by placing it over a metal can and pushing down to remove the outer piece.
45Unmold the cake by placing it over a metal can and pushing down to remove the outer piece.
46Lift or turn the cake out onto a rimmed serving plate.
47Lift or turn the cake out onto a rimmed serving plate.
48Lift or turn the cake out onto a rimmed serving plate.
49Prepare Pineapple Syrup by combining all ingredients in a saucepan over medium heat, stirring until sugar is dissolved, then removing from heat.
50Prepare Pineapple Syrup by combining all ingredients in a saucepan over medium heat, stirring until sugar is dissolved, then removing from heat.
51Prepare Pineapple Syrup by combining all ingredients in a saucepan over medium heat, stirring until sugar is dissolved, then removing from heat.
52Brush or pour syrup over the top and sides of the cake.
53Brush or pour syrup over the top and sides of the cake.
54Brush or pour syrup over the top and sides of the cake.
Ingredients
2.5 sticks butter, softened
2.5 sticks butter, softened
2.5 sticks butter, softened
2.25 cups sugar
2.25 cups sugar
2.25 cups sugar
5 eggs, room temperature
5 eggs, room temperature
5 eggs, room temperature
0.5 tsp baking powder
0.5 tsp baking powder
0.5 tsp baking powder
1 tbsp vanilla extract
1 tbsp vanilla extract
1 tbsp vanilla extract
1 tsp salt
1 tsp salt
1 tsp salt
0.66 cup whole buttermilk, room temperature
0.66 cup whole buttermilk, room temperature
0.66 cup whole buttermilk, room temperature
4.5 cups cake flour or White Lily All Purpose Flour, divided
4.5 cups cake flour or White Lily All Purpose Flour, divided
4.5 cups cake flour or White Lily All Purpose Flour, divided
12 oz golden raisins
12 oz golden raisins
12 oz golden raisins
1.5 lb candied pineapple
1.5 lb candied pineapple
1.5 lb candied pineapple
1 lb candied red cherries (or maraschino cherries), halved
1 lb candied red cherries (or maraschino cherries), halved
1 lb candied red cherries (or maraschino cherries), halved
1 lb roughly chopped pecans
1 lb roughly chopped pecans
1 lb roughly chopped pecans
1 cup pecan halves, for top
1 cup pecan halves, for top
1 cup pecan halves, for top
8 oz candied pineapple, for top
8 oz candied pineapple, for top
8 oz candied pineapple, for top
0.5 cup pineapple juice (syrup from canned pineapple works great)
0.5 cup pineapple juice (syrup from canned pineapple works great)
0.5 cup pineapple juice (syrup from canned pineapple works great)
1 cup sugar
1 cup sugar
1 cup sugar
2 tsp vanilla extract
2 tsp vanilla extract
2 tsp vanilla extract
Equipment
Old Country Kitchenware square tube panparchment paperstand mixerpaddle attachmentlarge bowlspatulametal canrimmed serving platesaucepan
Tips
If you can't find candied pineapple, you can use dried pineapple, cover with fruit juice and refrigerate for 2-3 days to rehydrate. Drain and blot with paper towels before using.