Pineapple Christmas Cake 1953 - cooking recipe

Ingredients

6 candied pineapple, rings
1/2 cup drained green maraschino cherry
1/2 cup drained red maraschino cherry
1 lb golden raisin
2 large eggs, beaten
3/4 cup butter
1 cup granulated sugar
3 cups all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon salt
1 teaspoon almond extract
2 teaspoons vanilla extract
1 (20 ounce) can crushed pineapple, undrained (use juice)

Preparation

Chop drained cherries in half.
Chop the candied pineapple rings into pieces.
Add the raisins, cherries, and pinapple in a bowl, dust with a tablespoon of the flour.
Cream room temp.
butter and white sugar until light and fluffy.
Beat in the two beaten eggs.
Stir in the sifted dry ingredients.
Stir in the extracts.
Stir in the can of undrained pineapple.
Stir in the fruits.
Pour into a greased and floured tube pan.
Let sit covered overnite on the kitchen counter.
Bake next morning.
Bake at 300 degrees F.
for 2 1/2 hours to 3 hours.
Tester will come away clean.
Wrap in foil then in saran wrap when cooled thoroughly.
Keep 4 weeks before cutting.
Note can add more drained cherries and candied pinepple only if desired but not too much.
This cake has no nuts, which is why I think it a favourite among the older generation!