# Mile High Pineapple Pecan Fruit Cake

This is a juicy, sweet, and nutty giant fruit cake filled with fruit and nuts, perfect for sharing.

- Total time: 180 min
- Cuisine: American
- Category: Baked Goods
- Language: en

## 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

## Instructions

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

## Equipment

- Old Country Kitchenware square tube pan
- parchment paper
- stand mixer
- paddle attachment
- large bowl
- spatula
- metal can
- rimmed serving plate
- saucepan

## 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.

## Source

- Original video: https://www.facebook.com/share/r/1Fqo9eL7vk/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/48b77d70-b9ec-41d7-a5e7-4fc714f5a98f
- Extracted: 2026-04-05

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt