Mile High Pineapple Pecan Fruit Cake

Name: Mile High Pineapple Pecan Fruit Cake
Total time: 180 min
Cuisine: American
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

Serves 1

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Mile High Pineapple Pecan Fruit Cake

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Serves 1

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.

Mile High Pineapple Pecan Fruit Cake

Serves 1

facebook.com

Mile High Pineapple Pecan Fruit Cake

facebook.com

Serves 1

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.