This is for Sheryl from AZ looking for a White Fruitcake recipe using pineapple juice, from the 9-30-09 newsletter. This is a recipe I make every Christmas to give with my cookie platter. You can substitute pineapple juice for the hot water. Hope this works for you. We all love it.

Light Fruitcake

? pound butter
1 cup white sugar
4 eggs
2 ? cups flour
? cup hot water (hot pineapple juice)
1 teaspoon baking powder
? teaspoon salt
2 tablespoons vanilla
8 ounces natural pineapple wedges
7.5 ounces glazed cherries
1 cup pecans
(cut pecans, pineapple wedges and cherries in fourths if using small pans)
1 pound light raisins (plump in hot water DO NOT SAVE WATER)

Cream butter, sugar and vanilla together. Add one egg at a time and mix well after addition.

Mix flour, baking powder, and salt together. Set ? cup aside in a medium bowl.

Add the remaining flour, a little at a time, to the butter mixture, alternating with the hot water (hot pineapple juice).

Place the nuts, cherries, pineapples and raisins (after plumped and drained) in the ? cup flour and toss lightly. Add this including flour to the batter. Mix only to blend. Pour into pans, your choice as to size and bake 1 to 2 hours at 275?F (140?C). If using small bread pans bake 1 hour or until toothpick comes out clean (check after 45 minutes all ovens differ).  Adjust times according to size of pan used.
Pat So Cal

http://www.nancyskitchen.com