Best 2 Tropical Fruit Cakes Recipes
**Tropical Fruit Cakes: A Journey Through Flavors and Cultures**
Indulge in the vibrant flavors and exotic aromas of tropical fruit cakes, a culinary celebration of sun-kissed fruits and diverse cultures. From the lush rainforests of the Amazon to the idyllic beaches of the Caribbean, these delectable treats transport you to a world of tropical paradise. Discover a symphony of flavors as you explore a variety of recipes, each showcasing the unique charm of a different tropical fruit. Embark on a culinary adventure with our collection of tropical fruit cakes, where every bite is a burst of sunshine.
TROPICAL FRUIT CAKES
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.
Provided by Annacia
Categories Dessert
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- 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.
TROPICAL FRUIT CAKES
Number Of Ingredients 15
Steps:
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Tips:
- Use ripe, fresh fruits: This will ensure that your cakes are bursting with flavor.
- Don't overmix the batter: Overmixing can make the cakes tough.
- Bake the cakes until a toothpick inserted into the center comes out clean: This will ensure that the cakes are cooked through.
- Let the cakes cool completely before frosting them: This will help the frosting to set properly.
- Store the cakes in an airtight container at room temperature for up to 3 days: You can also freeze the cakes for up to 2 months.
Conclusion:
Tropical fruit cakes are a delicious and easy way to enjoy the flavors of the tropics. With a variety of recipes to choose from, there's sure to be a tropical fruit cake that everyone will love. So next time you're looking for a special dessert, give one of these recipes a try.
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