Embark on a tropical culinary adventure with our tantalizing no-alcohol fruitcake, a delightful treat that captures the vibrant flavors of exotic fruits. This tropical paradise in cake form features a moist and fluffy texture, studded with a medley of colorful fruits, including pineapple, mango, papaya, and kiwi. Each bite offers a burst of tropical sunshine, perfectly balanced by the subtle sweetness of natural fruit juices. Whether you're celebrating a special occasion or simply craving a taste of the tropics, this alcohol-free fruitcake promises an explosion of flavor in every slice.
Indulge in our collection of three irresistible recipes, each offering a unique twist on the classic fruitcake. Our basic tropical fruitcake recipe forms the foundation for this delightful journey, providing a step-by-step guide to create a moist and flavorful cake bursting with tropical fruit goodness. For those seeking a gluten-free alternative, our gluten-free tropical fruitcake recipe offers a delightful option that caters to dietary restrictions without compromising on taste. And for those who prefer a vegan treat, our vegan tropical fruitcake recipe delivers a delectable plant-based version that's equally delicious and satisfying.
These tropical fruitcake recipes are more than just sweet treats; they are culinary masterpieces that transport you to a tropical paradise with every bite. Whether you're a seasoned baker or a novice in the kitchen, these recipes will guide you through the process with ease, ensuring a successful and delicious outcome. So, gather your ingredients, preheat your oven, and let's embark on this tropical baking adventure together!
FRUIT CAKE RECIPE (ALCOHOL AND NO-ALCOHOL)
This classic and moist fruit cake is balanced in flavors and studded with soaked dried and candied fruits. Can also be made without alcohol.
Provided by Anupama
Categories Dessert
Time 9h20m
Yield 18
Number Of Ingredients 27
Steps:
- Soak candied fruits, dried cranberries, raisins, candied cherries, dried figs, dried apricots, chopped dates, walnuts, almonds, cashews, and hazelnuts in 1 cup alcohol or juice for overnight or 24 hours.
- Mix well and cover tightly with a plastic wrap and, and store at room temperature.
- NOTE: Watch the recipe video to learn how to perform these cooking steps.
- Preheat oven to 320 degrees F (160°C). Grease a 10-cup Bundt pan (tube pan) with butter and make sure you butter in every nook and corner.
- Dust with some dry flour and shake off the excess flour. (You can also arrange blanched almonds at the bottom of the pan.)
- To make the cake, in the bowl of a stand mixer, beat together the butter, brown sugar, and white sugar until fluffy, about 2 minutes.
- Add the eggs, one at a time, and beat until fully incorporated.
- Add sifted flour, cinnamon powder, cardamom powder, baking powder, baking soda, orange zest, and lemon zest.
- Mix well on low speed, and beat until just combined. Make sure the batter is completely mixed.
- Stir in the soaked dried and candied fruits and chopped nuts and fold until combined.
- Add blanched almonds to the bottom fo the pan.
- Scrape batter into greased bundt pan and smooth top with a rubber spatula. Bake in preheated oven for 60 to 70 minutes or until a toothpick inserted into the middle of the cake comes out clean or with just a few moist crumbs.
- Let it cool in pan for 10 minutes, then you can either sprinkle with 2 tablespoons alcohol or unsweetened juice.
- Invert onto a cooling rack to cool completely.
- NOTE: Watch the recipe video to learn how to perform these cooking steps.
- Then, with a skewer, poke holes on the top surface of the cake and liberally brush with alcohol or juice.
- Soak cheesecloth with 1-2 tablespoons of alcohol.
- Wrap the cake thoroughly in cheesecloth and then in a parchment paper. Alternatively use a plastic wrap or aluminum foil to wrap.
- Place in an airtight cake tin or container and age for 2-3 weeks.
- Brush with 1-2 tablespoons of alcohol once a week up until a few days before you ice the cake.
- NOTE: Watch the recipe video to learn how to perform these cooking steps.
- To make the glaze, in a medium bowl, mix together the powdered sugar, orange zest, orange juice, and a few drops of orange essential oil.
- Mix until smooth. If needed, thin the glaze with orange juice.
- NOTE: Watch the recipe video to learn how to perform these cooking steps.
- Drizzle the glaze evenly over the cake and let set for about 10 minutes.
- Slice and serve at room temperature along with some warm mulled wine.
- NOTE: Watch the recipe video to learn how to perform these cooking steps.
- ENJOY THIS RECIPE.
Nutrition Facts : Calories 502 calories, ServingSize 1 serving
WHITE FRUIT CAKE
My mother has been making this fruit cake at Christmas time for as long as I can remember. My whole family loves it. I know there are a lot of people out there that have issues with fruit cake, but this recipe has converted even the most reluctant.
Provided by Brenda
Categories Desserts Cakes Holiday Cake Recipes
Time 10h35m
Yield 36
Number Of Ingredients 12
Steps:
- Chop pineapple, raisins, and cherries. Combine chopped fruit with currants, orange peel, and citron; soak in orange juice overnight.
- Preheat oven to 275 degrees F (135 degrees C). Place a small pan of water in the oven. Line one 5x9 inch loaf pan and two 3x8 inch loaf pans with parchment or doubled waxed paper.
- In a large bowl, cream butter and confectioner's sugar. Stir in beaten egg yolks. Stir in fruit, juice, and pecans. Mix in sifted flour.
- In a clean bowl, beat the egg whites to peaks. Fold into batter. Fill pans 2/3 full.
- Bake for 2 to 2 1/2 hours until golden brown, or until toothpick comes out clean when inserted.
Nutrition Facts : Calories 368.6 calories, Carbohydrate 46.2 g, Cholesterol 68.4 mg, Fat 20.2 g, Fiber 2.2 g, Protein 4.3 g, SaturatedFat 7.6 g, Sodium 102.4 mg, Sugar 30.5 g
NO-CANDIED-FRUIT FRUITCAKE
Minus the candied fruit, this traditional cake has a positively natural taste. For those who bake their Christmas giveaways ahead, it freezes beautifully, too.
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 2 fruitcakes.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first four ingredients. Add pecans, cherries, pineapple and dates; toss to coat. Beat eggs and orange juice; add to fruit mixture and mix well. Line two 9x5-in. loaf pans with foil and grease the foil. Pour fruit mixture into pans and press down. Bake at 300° for 1-3/4 to 2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans. Remove foil. Brush with corn syrup; cool completely.
Nutrition Facts :
TROPICAL FRUIT (NO-ALCOHOL) FRUITCAKE
I created this alternate to conventional fruitcake to satisfy my tastebuds, and to have a vegan cake for my workplace to sell. Makes 4 1 cup loaves
Provided by Karyl Lee
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Mix all of the butter, sweeteners, oil, juice and extracts in a large enough bowl to fold in the fruit, and add the fruit and pumpkin seeds.
- Stir well and let sit while you sift the flour with the soda and spices, and oil your pans.
- Line pans with parchment paper.
- Add the flour mixture and stir enough to be sure no flour remains dry. Distribute into the pans.
- Cook at 325°F for approximately 35 minutes, check with a toothpick at 30 minutes.
- When the toothpick comes out just barely moist, remove the pans to a rack to cool for 15 minutes, then decant them and let cool in the paper another 15 minutes. Peel and wrap tightly and store in refrigerator or tin, if you wish to add alcohol. I would suggest light rum if you must :)This will remain moist for several days if kept refrigerated.
Nutrition Facts : Calories 871.8, Fat 30.6, SaturatedFat 4.9, Sodium 246.5, Carbohydrate 132.9, Fiber 5.3, Sugar 52, Protein 18.7
COCONUT FRUITCAKE
A neighbor gave me this recipe when we first moved to this small town, saying it dated back to the 1800s and everybody in the area made it. I soon discovered why when I took a taste...and I'm not a fruitcake fan! -Lorraine Groh, Ferryville, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with orange juice. Stir in the candied fruit, coconut, raisins and nuts., Press into a greased and waxed paper-lined 10-in. tube pan. Bake at 300° for 80-90 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. If desired, dust with confectioners' sugar and sprinkle candied fruit or nuts.
Nutrition Facts :
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.
Tips:
- For the best flavor, use ripe tropical fruits. If your fruits are not ripe, you can ripen them by placing them in a paper bag at room temperature for a few days.
- If you don't have any candied tropical fruits, you can make your own by simmering fresh tropical fruits in sugar syrup until they are translucent.
- Be sure to grease and flour your loaf pan before adding the batter. This will help the fruitcake to come out of the pan easily.
- Bake the fruitcake until a toothpick inserted into the center comes out clean. This will take about 1 hour and 15 minutes.
- Let the fruitcake cool completely before slicing and serving. This will help the fruitcake to hold its shape.
Conclusion:
This tropical fruit no-alcohol fruitcake is a delicious and festive treat that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. So next time you are looking for a special dessert, give this recipe a try. You won't be disappointed!
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