Directions
- 1Preheat oven to 300°F.
- 2Prepare Old Country Kitchenware square tube pan by fitting a parchment paper square between the two pieces and brushing with pan coat.
- 3In 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).
- 4Beat in eggs one at a time.
- 5Beat in 2 1/2 cups flour, vanilla extract and salt.
- 6With the mixer running, drizzle in buttermilk mixture.
- 7Scrape bottom and sides of bowl and beat for 10 seconds.
- 8In the largest bowl you have, combine remaining 2 cups flour, baking powder, golden raisins, pineapple, cherries, and chopped pecans.
- 9Toss together to make sure everything is coated with flour.
- 10Fold in the cake batter until fully combined.
- 11Scoop batter to prepared pan and push down and smooth top with a spatula.
- 12Top with pecan halves and candied pineapple, pushing down lightly into the batter.
- 13Bake for 3 hours or until a skewer inserted into the middle comes out clean.
- 14Let cool for 3 hours or until the center tube piece is no longer warm to the touch.
- 15Unmold the cake by placing it over a metal can and pushing down to remove the outer piece.
- 16Lift or turn the cake out onto a rimmed serving plate.
- 17Prepare Pineapple Syrup by combining all ingredients in a saucepan over medium heat, stirring until sugar is dissolved, then removing from heat.
- 18Brush or pour syrup over the top and sides of the cake.
Ingredients
- 2.5 sticks butter, softened
- 2.25 cups sugar
- 5 eggs, room temperature
- 0.5 tsp baking powder
- 1 tbsp vanilla extract
- 1 tsp salt
- 0.66 cup whole buttermilk, room temperature
- 4.5 cups cake flour or White Lily All Purpose Flour, divided
- 12 oz golden raisins
- 1.5 lb candied pineapple
- 1 lb candied red cherries (or maraschino cherries), halved
- 1 lb roughly chopped pecans
- 1 cup pecan halves, for top
- 8 oz candied pineapple, for top
- 0.5 cup pineapple juice (syrup from canned pineapple works great)
- 1 cup sugar
- 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.
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