Fruitcake: Tropical Fruitcake

posted by CADeb 08-29-102 1:23 PM

BH&G
Tropical Fruitcake

2/3 c. firmly packed dark brown sugar
1/2 c. (1 stick) butter or margarine (room temp)
3 large eggs
1-1/4 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. ground mace
1/8 tsp. ground cloves
Tropical fruit and nut mix
Dried papaya, cut into thin slices
About 1-1/2 c. dark rum

Tropical Fruit and Nut Mix:
1-1/2 c. golden raisins
1/2 c. coarsely chopped dried papaya
1/2 c. coarsely chopped dried mango
1/2 c. coarsely chopped dried pineapple
1/2 c. salted macadamia nuts
1/2 c. salted pistachios


Preheat oven to 300 degrees.

In a large bowl, beat sugar and butter with a mixer until well blended, then beat in eggs, one at a time. Stir together flour, baking powder, cinnamon, mace, and cloves. Add to egg mixture; stir, then blend well. Stir in fruit and nut mix. Spoon batter equally into 10 greased 2-1/2 x 4 inch (1-1/2 inches deep) individual loaf pans. (If you have fewer pans, let batter stand as cakes bake in sequence). Spread batter evenly and smooth top. Decorate each cake with slivers of papaya.

Bake in a 300 degree oven until a toothpick inserted in centers comes out clean and cakes are firm when lightly pressed in center, 45 to 60 minutes. Cool in pans on a rack for 10 minutes, then invert onto rack to cool completely.

Set the cakes in a single layer in a 9 x 13 inch baking dish or pan, or set each cake on a rectangle of foil large enough to seal the cake airtight. Spoon 2 tablespoons of rum onto each cake slowly enough to let it seep in. Wrap the dish or the individual cakes airtight in foil. Store at room temperature at least 8 hours or up to 2 weeks; freeze to store up to 2 months. Makes 10 individual cakes.

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