Pineapple Christmas Fruitcake

• 1 lb white raisins (golden)
• 1 (14 ounce) can crushed pineapple
• 4 ounces approx liquor (rum, brandy, wine, whatever!)
• 1/4 cup flour
• 1/2 lb red glace cherries
• 1/2 lb glace green cherries
• 4 ounces mixed peel (or whatever a small package is)
• 3/4 cup butter
• 1 cup sugar
• 3 eggs, beaten
• 2 1/4 cups flour
• 2 teaspoons baking powder
• 1 teaspoon salt

1. Line bottom and sides of springform pan or loaf pan with one layer of brown paper and one layer of waxed paper.
2. Let stand overnight in a bowl (in the fridge): 1 lb. raisins and the can of crushed pineapple with some of the liquid replaced with the liquor. (Your choice how much.).
3. In a large bowl, cut up the red and green cherries and mixed peel and dust with 1/4 cup flour.
4. In another bowl, cream the butter and sugar.
5. Add the beaten eggs.
6. In another bowl, sift together the 2 1/4 cups flour, baking powder and salt.
7. Add flour mixture to creamed mixture and combine.
8. Add pineapple and combine.
9. Add other fruit last.
10. Bake at 275 degrees F for 3 hours. (Place a pan of water in the oven while cake bakes.).

white raisins, pineapple, approx liquor, flour, red glace cherries, glace green cherries, mixed peel, butter, sugar, eggs, flour, baking powder, salt

Taken from www.food.com/recipe/pineapple-christmas-fruitcake-205589 (may not work)