This is a great cake. Only difference from my mother's recipe is the pineapple is candied, not canned. My mother made it every year. She sliced it very thin and placed the slices on a tall cake stand so light came from below making the cake look like stained glass windows. She used red and green cherries and natural color pineapple. It lasts well in the fridge for months! Mother always made sure there was leftovers to freeze so she could have a little piece when she wanted it!

I have made a similar fruit cake with candied pineapple. I also put a bag of flaked coconut in mine. Pressing it into the loaf pans is very important... compressing it as much as possible. It seems like I baked it at 275°F until the top browns around the edges... about an hour or so.

I have made this twice. It is fabulous, I like this fruitcake better than any I've ever had. The only thing I changed, is, I used dates instead of raisins. I don't like raisins.. I also use the candied pineapple. Excellent recipe highly rated