90-Minute Fruitcake

By Late2Serenity

Hands-on time:
10 mins. to 20 mins.

Baking time:
1 hrs 15 mins. to 1 hrs 20 mins.

Total time:
1 hrs 25 mins. to 1 hrs 35 mins.

Ingredients

• 4 ounces butter
• 5 1/4 ounces granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 2 large eggs
• 6 1/4 ounces King Arthur Unbleached All-Purpose Flour
• 8 ounces crushed pineapple, undrained (1 small can)
• 4 to 6 ounces mixed dried fruits of your choice
• 2 ounces diced walnuts or pecans
• 3 1/2 ounces red candied cherries, each cut in half
• 1 1/2 tablespoons coarse white sparkling sugar, for topping, optional

Details

Servings 18
Adapted from kingarthurflour.com

Preparation

Step 1

Preheat the oven to 350°F. Lightly grease a 9" x 5" loaf pan.

1) Place the butter, granulated sugar, cinnamon, ginger, baking powder, salt, and vanilla in a bowl, and beat till smooth.

2) Add the eggs one at a time, beating well after each addition.

3) Add the flour, stirring to combine.

4) Stir in the undrained crushed pineapple.

5) Stir in the fruits, nuts, and candied cherries.

6) Spoon the batter into the prepared pan, smoothing the top.

7) Sprinkle with coarse white sparkling sugar, if desired.

8) Bake the cake for 60 minutes, then tent it with aluminum foil. Bake for an additional 15 minutes, or until a cake tester inserted into the center comes out clean.

9) Remove the cake from the oven, and after 20 minutes loosen its sides, and turn it out of the pan onto a rack to cool.

10) Cool the cake completely before slicing.