Tropical Fruitcake - Cakes Recipes - Recipes for Cakes

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Recipe for Tropical Fruitcake from the Cakes section.

Tropical Fruitcake

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

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.



We hope you enjoy your freshly made Tropical Fruitcake. This recipe came from Cakes's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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