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    You are in: Home / Recipes / Tropical Fruit Cakes Recipe
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    Tropical Fruit Cakes

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Annacia's Note:

    Fruit Cake goes tropical for the summer. These tender rum-soaked cakes brimming with tropical fruit bits and rich macadamia nuts are sure-to-please.

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    Units: US | Metric


    1. 1
      Grease and lightly flour eight 1-cup fluted tube pans or six 4-1/2x2-1/2x1-1/2-inch individual loaf pans and set pans aside.
    2. 2
      In a medium bowl combine flour, baking powder, and baking soda; set aside.
    3. 3
      In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds, add brown sugar; beat until combined.
    4. 4
      Add eggs, one at a time, beating on medium speed until combined (The batter may appear curdled).
    5. 5
      Combine 1/4 cup rum or pineapple juice, 1/4 cup pineapple juice, the corn syrup, ginger, and vanilla.
    6. 6
      Add flour mixture and rum mixture alternately to butter mixture, beating on low speed after each addition just until combined.
    7. 7
      Fold in fruit bits and nuts.
    8. 8
      Spread batter in prepared pan.
    9. 9
      Bake in a 325 degree oven for 20 to 25 minutes for fluted tube pans or 30 to 35 minutes for loaf pans or until a toothpick inserted into centers comes out clean.
    10. 10
      Cool cakes in pans on wire racks for 10 minutes. Remove from pans; cool at least 1 hour on racks.
    11. 11
      Poke holes in cakes using a wooden toothpick or bamboo skewer.
    12. 12
      Soak eight or six 8-inch-square pieces of double thickness 100-percent cotton cheesecloth with the 1/3 cup rum or pineapple juice and wrap each cake in rum- or juice-soaked cheesecloth.
    13. 13
      Wrap each cake tightly in foil or seal in a plastic bag.
    14. 14
      Chill in refrigerator for 24 hours.
    15. 15
      Remove foil or remove cakes from bags; drizzle with 1/4 cup rum or pineapple juice. Rewrap with foil or return to plastic bags and refrigerate at least 24 hours.
    16. 16
      Remove cheesecloth before serving.
    17. 17
      If desired, sprinkle with sifted powdered sugar. Makes 6 or 8 cakes (24 servings).
    18. 18
      Make-Ahead Tip: Prepare Tropical Fruit Cake as directed through until the 24 hr chill, except refrigerate up to 5 days. (Or prepare Tropical Fruit Cakes as directed through up to 24 hr chill, except do not sprinkle with powdered sugar. Place in self-sealing freezer bags. Seal, label, and freeze up to 3 months.)
    19. 19
      To serve, thaw frozen cakes in freezer bags in the refrigerator overnight. Serve as directed.

    Ratings & Reviews:

    • on March 30, 2007


      These are gonna be soooo nice to serve later on! I made one batch [& intend to make another, soon!], & with the exception of one [which I ate!], they're in the freezer! I didn't use rum, but substituted apricot juice for the first 1/4 cup, then used pineapple juice for the final ingredient! Thanks so much for helping me make some very, very nice tasting little fruit cakes!!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Tropical Fruit Cakes

    Serving Size: 1 (156 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 838.1
    Calories from Fat 348
    Total Fat 38.7 g
    Saturated Fat 17.4 g
    Cholesterol 166.7 mg
    Sodium 348.1 mg
    Total Carbohydrate 89.2 g
    Dietary Fiber 2.7 g
    Sugars 45.4 g
    Protein 9.6 g

    The following items or measurements are not included:

    dried tropical fruit

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