Tropical fruitcake
Tropical fruitcake recipe in the cake category
Recipe ingredients:
- 1 pound dried pineapple rings, cut into eighths
- 1/2 cup candied cherries, halved
- 1/2 cup rum
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 cups butter, softened
- 2 cups granulated sugar
- 6 eggs
- 1 teaspoon ground ginger
- 2 teaspoon vanilla extract
- 1 pound pecans, 4 1/2 cups, coarsely chopped
- 7 ounces flaked coconut
- Crystal glaze
Recipe method:
- Combine pineapple, cherries and rum in large bowl.
- Let stand overnight, tossing occasionally.
- Grease a 10 inch tube cake pan very well.
- Dust with flour, tapping out excess.
- Sift together 3 cups of the flour with baking powder onto a sheet of wax paper.
- Beat butter or margarine and sugar until light and fluffy in large bowl with electric mixer at high speed.
- Add eggs, one at a time, beating well after each addition.
- Beat in ginger and vanilla extract.
- Drain fruit. Add drained rum to butter-sugar mixture.
- Add sifted flour mixture, beating only until blended.
- Toss remaining 1 cup of flour with chopped fruits, pecans and coconut. Fold into batter.
- Spoon batter into prepared pan, smoothing top.
- Bake at 325 degrees F for 1 hour, 45 minutes, or until skewer inserted comes out clean.
- Cool in pan on wire rack for 15 minutes.
- Loosen around edges and tube; invert onto wire rack. Cool completely.
- Wrap cooled cake in cheesecloth that has been soaked in rum.
- Wrap tightly with aluminum foil. Store in plastic bag or airtight container.
- Brush with crystal glaze and decorate with fruits and nuts.
- Crystal glaze: Heat 1/3 cup light corn syrup with 2 tablespoons brandy or orange juice in a small saucepan until bubbly, stirring often.
Tags: tropical, fruitcake, recipe, cake, recipes, cooking