Ingredients and Weight:
- All-purpose flour: 2 cups (250g)
- Granulated sugar: 1 cup (200g)
- Brown sugar: 1 cup (200g)
- Baking powder: 1 teaspoon (5g)
- Baking soda: 1/2 teaspoon (2.5g)
- Salt: 1/4 teaspoon (1.25g)
- Ground cinnamon: 1 teaspoon (2.5g)
- Ground nutmeg: 1/4 teaspoon (1.25g)
- Crushed pineapple, drained: 1 cup (240g)
- Pecans, chopped: 1 cup (120g)
- Raisins: 1 cup (150g)
- Eggs: 2 large
- Melted unsalted butter: 1/2 cup (120g)
Preparation Time:
20 minutes
Cooking Time:
60-75 minutes
Difficulty Level:
3 (Medium)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together the crushed pineapple, pecans, raisins, eggs, and melted butter.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Pour the batter into the prepared baking pan and bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutritional Information:
- Calories: 350 per slice
- Total Fat: 15g
- Saturated Fat: 5g
- Cholesterol: 50mg
- Sodium: 200mg
- Total Carbohydrate: 55g
- Dietary Fiber: 2g
- Sugar: 35g
- Protein: 5g
Dish Characteristics:
- Moist and flavorful
- Rich with pineapple, pecans, and raisins
- Warm and comforting
- Perfect for dessert or a holiday treat
User Comments:
- "This fruitcake is so good! It's moist and has just the right amount of sweetness."
- "I love the combination of pineapple, pecans, and raisins. It's the perfect holiday treat."
- "This is the best fruitcake I've ever had. It's not too dense or dry, and it has a great flavor."
- "I made this fruitcake for my family and they loved it. It's a really easy recipe to follow."
Special Precautions and Tips:
- If you don't have crushed pineapple, you can use canned pineapple chunks, drained.
- You can substitute walnuts or almonds for the pecans.
- If the fruitcake is browning too quickly, cover it with foil for the last 15-20 minutes of baking.
- Store the fruitcake in an airtight container at room temperature for up to 2 weeks.
