Pineapple Christmas Cake 1953 Recipe

Name: Pineapple Christmas Cake 1953
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 candied pineapple, rings; 1/2 cup drained green maraschino cherry; 1/2 cup drained red maraschino cherry; 1 lb golden raisin; 2 large eggs, beaten; 3/4 cup butter; 1 cup granulated sugar; 3 cups all-purpose flour; 2 tablespoons cornstarch; 1/2 teaspoon salt; 1 teaspoon almond extract; 2 teaspoons vanilla extract; 1 (20 ounce) can crushed pineapple, undrained (use juice)

Servings: persons

6 candied pineapple, rings
1/2 cup drained green maraschino cherry
1/2 cup drained red maraschino cherry
1 lb golden raisin
2 large eggs, beaten
3/4 cup butter
1 cup granulated sugar
3 cups all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon salt
1 teaspoon almond extract
2 teaspoons vanilla extract
1 (20 ounce) can crushed pineapple, undrained (use juice)

1
Chop drained cherries in half.
2
Chop the candied pineapple rings into pieces.
3
Add the raisins, cherries, and pinapple in a bowl, dust with a tablespoon of the flour.
4
Cream room temp.
5
butter and white sugar until light and fluffy.
6
Beat in the two beaten eggs.
7
Stir in the sifted dry ingredients.
8
Stir in the extracts.
9
Stir in the can of undrained pineapple.
10
Stir in the fruits.
11
Pour into a greased and floured tube pan.
12
Let sit covered overnite on the kitchen counter.
13
Bake next morning.
14
Bake at 300 degrees F.
15
for 2 1/2 hours to 3 hours.
16
Tester will come away clean.
17
Wrap in foil then in saran wrap when cooled thoroughly.
18
Keep 4 weeks before cutting.
19
Note can add more drained cherries and candied pinepple only if desired but not too much.
20
This cake has no nuts, which is why I think it a favourite among the older generation!

1028

kcal

Calories

Fat

150

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 candied pineapple, rings, 1/2 cup drained green maraschino cherry, 1/2 cup drained red maraschino cherry, 1 lb golden raisin, and more.

Yes, Pineapple Christmas Cake 1953 falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pineapple Christmas Cake 1953

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions