It’s almost Christmas! Back in the day, when my kids all lived at home, I used to make upwards of a dozen varieties of cookies and squares. Of course, that was also before I had food sensitivities. This year I made six different things, including pineapple fruit cake.
The original recipe for this fruitcake is an old one. When my Nana passed away a few years ago, I found an old ring bound bunch of recipes put together by the ladies of her church. I saved a few that looked promising. This recipe was one of them. I have been able to successfully tweak it to work with my food issues, and it’s really good! Even if you aren’t generally a fruit cake lover, I think you’d like this one. We decorated our tree on the week-end, and as tradition dictates, we had out a platter of Christmas baking. My one year old granddaughter couldn’t get enough fruitcake – crazy girl!
Pineapple Fruit Cake
1 cup crushed pineapple with juice
1/4 lb. green cherries
1/4 lb. red cherries
1/2 lb. white raisins
1/2 lb. mixed fruit (I use fancy mixed fruit, to avoid some of the peel)
Put above five ingredients in a bowl, cover, and let sit overnight.
1/4 cup + 2 tbsp. butter or margarine
1/2 cup sugar
1 1/2 chia eggs (1 1/2 tbsp. ground chia seed mixed with 4 1/2 tbsp. water)
Cream these three things together.
3/4 cup white rice flour
1/4 cup potato starch
1/4 cup tapioca starch
1/4 tsp. salt
1 tsp. baking powder
Add dry ingredients to creamed mixture. Stir in fruits. Bake in a loaf pan lined with parchment paper for 2 1/2 hours at 300*F.
You’re going to have to trust me. This fruitcake is YUMMY. You have time to make it before Christmas – go for it!