Tropical Fruit Cakes
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
- 1 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄2 cup butter
- 3⁄4 cup packed brown sugar
- 2 eggs
- 1⁄4 cup rum or 1/4 cup pineapple juice
- 1⁄4 cup pineapple juice
- 2 tablespoons light corn syrup
- 1 teaspoon grated fresh ginger
- 1 teaspoon vanilla
- 1 3⁄4 cups mixed dried tropical fruit
- 1⁄2 cup chopped macadamia nuts or 1/2 cup brazil nut
- 1⁄3 cup rum or 1/3 cup pineapple juice
- 1⁄4 cup rum or 1/4 cup pineapple juice
directions
- 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.
- In a medium bowl combine flour, baking powder, and baking soda; set aside.
- In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds, add brown sugar; beat until combined.
- Add eggs, one at a time, beating on medium speed until combined (The batter may appear curdled).
- Combine 1/4 cup rum or pineapple juice, 1/4 cup pineapple juice, the corn syrup, ginger, and vanilla.
- Add flour mixture and rum mixture alternately to butter mixture, beating on low speed after each addition just until combined.
- Fold in fruit bits and nuts.
- Spread batter in prepared pan.
- 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.
- Cool cakes in pans on wire racks for 10 minutes. Remove from pans; cool at least 1 hour on racks.
- Poke holes in cakes using a wooden toothpick or bamboo skewer.
- 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.
- Wrap each cake tightly in foil or seal in a plastic bag.
- Chill in refrigerator for 24 hours.
- 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.
- Remove cheesecloth before serving.
- If desired, sprinkle with sifted powdered sugar. Makes 6 or 8 cakes (24 servings).
- 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.)
- To serve, thaw frozen cakes in freezer bags in the refrigerator overnight. Serve as directed.
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Reviews
-
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!!
Tweaks
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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!!