Taste Of The Tropics Fruitcake

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• 3 cups finely diced dried pineapple
• 3/4 cup rum (apple juice, or water are also fine)
• 1 cup butter
• 1 cup sugar
• 3/4 cup brown sugar, firmly packed
• 1/4 cup apricot jam (or orange marmalade)
• 1 ripe medium banana (peeled and mashed, about 1/2 cup)
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 teaspoon coconut, flavor (optional)
• 5 large eggs
• 3/4 cup coconut milk powder
• 3 3/4 cups all-purpose flour
• 1/2 cup milk
• 2 cups sweetened coconut (toasted in a 300 f oven for about 13 to 15 minutes, till light golden brown)
• 2 cups pecan halves
• 22 -30 candied red cherries, for garnish
• 1 cup sugar syrup (or simple syrup )
• 2 -4 tablespoons rum (brandy, or liqueur) (optional)

Recipe

• 1 the night before, combine the pineapple and rum in a microwave-safe bowl or measuring cup. cover with plastic wrap, and heat till the liquid starts to form tiny bubbles, 2 to 3 minutes. remove from the microwave, and let rest overnight, covered.
• 2 preheat the oven to 300°f lightly grease the loaf pans of your choice: two 8 1/2" x 4 1/2" loaf pans or five 7" wooden bakers or six 7" paper bake & give pans.
• 3 to prepare the cake: in a large bowl, beat together the butter, sugar, jam or marmalade, mashed banana, baking powder, salt, and coconut flavor.
• 4 beat in the eggs one at time.
• 5 whisk together the coconut milk powder and the flour. stir the dry ingredients into the the wet ingredients alternately with the milk.
• 6 add the undrained pineapple, toasted coconut, and the pecans.
• 7 spoon the batter into the lightly greased baking pans, filling them three-quarters full. the small (7") paper pans will take about 430g batter (a generous 15 ounces). an 8 1/2" x 4 1/2" pan will take about 1290g (1 pound, 13 1/2 ounces).
• 8 bake the small cakes for about 60 minutes, the larger cake for about 90 to 95 minutes. when done, the cakes will be a light golden brown all over, and a paring knife inserted into the center will come out clean. the temperature at the center will be about 200°f the very center on top may still look a bit undone; that's ok.
• 9 to make the glaze: stir together the simple syrup (sugar syrup) and liquor of your choice. note: to make your own simple syrup, bring 1 cup granulated sugar and 1 cup water to a boil; simmer for 3 minutes, remove from the heat, and cool to room temperature.
• 10 remove the cakes from the oven. while still warm, brush with the glaze.
• 11 when completely cooled, wrap well and let rest at least 24 hours before serving. or store well-wrapped cake for up to a month, brushing with additional glaze weekly. each time you brush the cakes, you'll use about half as much glaze as you did the first time.
• 12 yield: 5 or 6 small, or 2 large cakes.