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Crushed Pineapple Fruitcake

3/4 cup butter
1 cup granulated sugar
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon almond extract
3 cups golden raisins
1/2 cup red glace cherries
1 cup mixed peel
1 (15 ounce) can crushed pineapple with juice

Line an angel food pan with parchment paper, and brush with melted butter.

Cream butter or margarine, and then beat in sugar. Beat in eggs, one at a time, beating well after each addition. Stir in extract. Mix in flour, baking powder and salt. Stir in raisins, cherries, pineapple and mixed peel. Allow mixture to sit overnight in a covered bowl.

Bake at 300 degrees F for 2 1/2 hours with a pan of hot water placed on the lowest rack of oven during baking. Brush warm cake with some melted butter.

Yields 1 tube cake.