Thursday, January 29, 2009

Holiday Baking Part 3: Pineapple Christmas Cake (white fruit cake) Recipe

It wouldn't be Christmas at my mom's house without the Christmas cake.

My mother makes this every single year. She got the recipe from Nannie, who also made it every year. A few years ago, I started making it and this year, my sister made one for the first time.

I know what you're thinking. How can my family possibly need 4 identical cakes? Especially given that these are fairly big cakes. I use my Wilton 10" fluted angel food cake pan and it is filled almost to the brim and weighs several pounds.

I promise you, none of it goes to waste. It's that good. It's actually one of the first things to disappear out of the huge assortment of desserts we put together. This isn't your typical fruit cake (although I made one of those this year as well). The chunks of fruit are big and juicy, the cake is moist and fluffy and there are no nuts or dried fruits/raisins/currants. Also, understand that I fear and loath glaceed fruit as much as anyone. But somehow, it turns out delicious in this cake. You just have to trust me on this one!

So I will share with you our secret family recipe, and just hope that anyone I know who reads this will come visit me at Christmas anyway, even though they'll now be able to make their own Christmas cake.

Recipe: Pineapple Christmas Cake


3/4 cup butter
1 cup sugar
1 tsp vanilla
1 tsp almond extract
3 eggs
3 cups flour
2 tsp baking powder
1 tsp salt
1 19oz can crushed pineapple (drain and reserve liquid)
1/2lb glazed pineapple, cut into 1" pieces
1 1/2 lb glazed cherries
2 Tbsp cornstarch

Note about ingredients: I usually use yellow pineapple pieces along with green and red cherries to make my cake colourful and pretty.

Preheat oven to 325 degrees. Grease and line a 10" angel food pan with wax paper (I use this pan).

Cream butter and sugar together until light and fluffy (3 to 5 minutes). Add extracts and mix until combined. Add eggs 1 at a time, beating for 1 minute after each addition.

In a separate bowl, combine dry ingredients. Gradually add to the creamed mixture, mixing well after each addition, and alternating with the reserved pineapple juice when the consistency gets too dry (I usually end up using about 3/4 of the juice in total). Add crushed pineapple and mix until combined.

In a separate bowl, combine cornstarch and drained glazed fruit. Fold into the cake batter. Pour batter into the prepared pan and bake for about two hours. Cool in the pan for about ten minutes and then remove to a cooling rack. Remove wax paper from cake when it has completely cooled.

To see a picture of a piece of this cake, see the post above about Christmas gift baskets.


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