Pineapple Fruitcake
Experience a slice of tropical indulgence with this Pineapple Fruitcake, a moist and flavorful twist on the classic holiday treat. Bursting with the bright sweetness of crushed pineapple, a medley of dried fruits, and the crunch of chopped walnuts or pecans, this cake is perfectly spiced with warm notes of cinnamon and nutmeg. The rich, buttery base is balanced with the subtle tartness of fruit, while a tender crumb keeps every bite irresistibly satisfying. Easy to prepare and baked to golden perfection, this fruitcake makes a show-stopping centerpiece for festive gatherings or a delightful dessert for any occasion. Whether you serve it as-is or pair it with a dollop of whipped cream, this Pineapple Fruitcake is sure to be a crowd-pleaser that melds comfort with a tropical flair. Perfect for those searching for a flavorful fruitcake recipe with a modern, fruity twist!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 1 cup Unsalted butter (softened)
- 1 cup Granulated sugar
- 0.5 cup Brown sugar (packed)
- 4 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1.5 cups Canned crushed pineapple (drained)
- 0.5 cup Milk
- 2 cups Dried fruit mix (e.g., raisins, currants, cherries)
- 1 cup Chopped walnuts or pecans
Instructions
Preheat your oven to 325°F (165°C). Grease and line a 9x5-inch loaf pan or a similarly sized cake pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, cinnamon, and nutmeg. Set aside.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract.
Add the drained crushed pineapple and milk to the wet mixture. Stir gently to combine.
Gradually add the dry ingredients (flour mixture) into the wet mixture, stirring until just combined. Avoid overmixing.
Fold in the dried fruit mix and chopped walnuts or pecans until evenly distributed throughout the batter.
Pour the batter into the prepared pan, smoothing the top with a spatula.
Bake in the preheated oven for 85-90 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
6412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 299.9 g | 384% | |
| Saturated Fat | 137.9 g | 690% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1272 mg | 424% | |
| Sodium | 1109 mg | 48% | |
| Total Carbohydrate | 866.2 g | 315% | |
| Dietary Fiber | 41.2 g | 147% | |
| Total Sugars | 576.9 g | ||
| Protein | 90.8 g | 182% | |
| Vitamin D | 8.3 mcg | 41% | |
| Calcium | 736 mg | 57% | |
| Iron | 28.9 mg | 161% | |
| Potassium | 4288 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
