Crushed Pineapple Fruitcake

Recipe View 5 mins Preheat oven to 300 degrees F (150 degrees C). (5 minutes)

Recipe View 10 mins Line the bottom of a 9-inch angel food pan with parchment paper, ensuring it extends slightly up the sides. Brush the parchment paper and the sides of the pan with melted butter. (10 minutes)

Recipe View 7 mins In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. (7 minutes)

Recipe View 5 mins Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the almond extract. (5 minutes)

Recipe View 5 mins In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (5 minutes)

Recipe View 10 mins Gently fold in the golden raisins, candied cherries, crushed pineapple (with its juice), and candied mixed fruit peel until evenly distributed throughout the batter. (10 minutes)

Recipe View 8 hrs Cover the bowl with plastic wrap and let the batter sit at room temperature for at least 8 hours, or preferably overnight. This allows the flavors to meld together beautifully. (480 minutes)

Recipe View 2 mins Pour the batter into the prepared angel food pan, spreading it evenly. (2 minutes)

Recipe View 2 hrs 30 mins Place a pan of hot water on the lowest rack of your oven. Position the cake rack above it. Bake for 2 1/2 hours, or until a wooden skewer inserted into the center comes out clean. (150 minutes)

Recipe View 15 mins Once baked, remove the cake from the oven and let it cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. (15 minutes)

Recipe View 3 mins While the cake is still warm, brush it with some melted butter for added richness and a beautiful sheen. (3 minutes)