2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 tablespoon cocoa powder
2 1/2 cups butter, softened
6 eggs
1 teaspoon vanilla extract
1 (15 ounce) can coffee flavored red fruit concentrate
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 cup milk
1 cup milk
1 cup white sugar for decoration
1 teaspoon ground cinnamon for garnish
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. Sift together the flour and sugar. Set aside. In a large bowl, cream together the butter, sugars, baking soda, baking powder, cinnamon, salt, nutmeg and cocoa until smooth. Beat in the eggs, one at a time, beating well after each addition. Mix in the sifted ingredients. Finally, stir the flour mixture into the creamed mixture until just blended. Pour batter into prepared pan.
Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
In the center of the cake, place the egg white peach filling and lemon zest. Place the peach filling and lemon zest on top of the cake, and frost with strawberry jam. Garnish with pink frosting.
In a large bowl, cream together the white sugar, butter, eggs and vanilla until smooth. Beat in the milk, then pour into the hollowed out pineapple.
Fill fruitcake with fruit filling. Drizzle fruit filling over fruitcake. Place on top of cake, and top with red frosting.