Crushed Pineapple Fruitcake
3/4 cup butter
1 cup granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon almond extract
3 cups golden raisins
1/2 cup red glace cherries
1 cup mixed peel
1 (15 ounce) can crushed pineapple with juice
Cream butter or margarine, and then beat in sugar.
Beat in eggs, one at a time, beating well after each addition.
Stir in extract.
Mix in flour, baking powder and salt.
Stir in raisins, cherries, pineapple and mixed peel. Allow mixture to sit overnight in a covered bowl.
Line an angel food pan with parchment paper, and brush with melted butter.
Pour batter into prepared pan.
Bake at 300 degrees F for 2 1/2 hours with a pan of hot water placed on the lowest rack of oven during baking.
Brush warm cake with some melted butter.
Yield: 1 tube cake