Taste of the Tropics Fruit Cake
If you're looking for a traditional fruit cake, one filled with citron, candied peel, and green cherries — click away from this page right now. But if you love banana bread, and coconut, and the moist, dense, heavy texture of a classic fruitcake, you'll enjoy this "tropical" version of a holiday classic.
Read our blog about this cake, with additional photos, at Bakers' Banter.
Rum-soaked pineapple
- 3 cups finely diced dried pineapple
- 3/4 cup rum, apple juice, or water
Cake
- 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 King Arthur Unbleached 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 to 30 candied red cherries, for garnish
Glaze (optional)
- 1 cup sugar syrup or simple syrup
- 2 to 4 tablespoons rum, brandy, or liqueur, optional
Directions
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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. |
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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. |
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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. |
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4) Beat in the eggs one at time. |
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5) Whisk together the coconut milk powder and the flour. Stir the dry ingredients into the the wet ingredients alternately with the milk. |
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6) Add the undrained pineapple, toasted coconut, and the pecans. |
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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). |
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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. |
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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. |
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10) Remove the cakes from the oven. While still warm, brush with the glaze. |
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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. |
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Yield: 5 or 6 small, or 2 large cakes. |
Recipe summary
- Hands-on time:
- 20 mins. to 30 mins.
- Baking time:
- 60 mins. to 1 hrs 35 mins.
- Total time:
- 13 hrs 20 mins. to 14 hrs 5 mins.
- Yield:
- 2 large fruit cakes; or a variable number of smaller cakes
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Overnight
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- Recipe comments (15) »
Reviews
01/29/2010
I had to make these 2 times before Christmas because we kept eating them! Wonderful blend of flavors!
01/06/2010
Made three batches of cake recipe or six cakes ---baked in the brown paper ring pans- frozen them---for St. Nick presents----the cake is a great version of fruitcake without citus canded fruit which I personally do not care for--- for gift giving put the cakes in plastic bags tied with a big holiday bow --- great presentation --- got nothing , but good comments and the cake that I now am enjoying is the best----King Arthur product and suggestions for presentation are the best----if it's worth baking ---it's worth using King Arthur Products---your giving the very best !
01/05/2010
My family loves old fashion fruitcake with dried fruits such as dates, figs, and apricots. This is a real winner. I have been asked to make many of these for next year.
01/03/2010
Excellent! I followed the suggestion of substituting coconut milk for the milk/coconut milk powder, and used Mount Gay Barbados rum for both the pineapple and glaze. I opted for apricot jam over orange marmelade. I served it after only 24 hours, so the amount of glaze I used was very sparing, but the overall taste was, dare I say it, subtle. Considering this recipe is more like a glorified banana bread than a typical fruitcake, this really isn't so surprising. I definitely will be making this again next year.
12/13/2009
I had soaked my candied pineapple and candied cherries in Malibu coconut rum since the beginning of July till now (Mid-December) and this recipe was a perfect way for me to turn the fruit into a scrumptious cake! Because I used cherries in the mix as well, I used homemade cherry jam instead of apricot and used almond extract to enhance the cherry flavour instead of coconut (since the rum had the coconut flavour already). I also used almonds instead of pecans, since that was what was in my kitchen at the time. It turned out wonderfully and so delicious!!! It was a bit heavier than I am used to so that is why I gave it 4 stars but otherwise, a real winner!
12/10/2009
Wow! Wonderful flavor and moistness! I've baked this cake twice this week. We have shared with friends and family and everyone agrees that this cake is to die for any time of year. I used spice run and coconut run to soak the fruit and sliced the cherries up to soak, too. I chose orange marmalade, added some sicilia de fioria from your site 9about 10 drops) and also added 1 t cinnamon and 1/2 t fresh nutmeg. Bake 90 minutes both times in a large ring pan. Even my family who doesn't like fruitcake loved this flavor. I omitted the glaze-didn't think the cake needed it. This one is a winner! Oh-I used dried pineapple, not glaceed.
12/08/2009
I just made a batch tonite. I got 4 mini loaves and about 6 cupcake sized ones out of the recipe. I tasted the batter and it was great. So of course I couldn't wait and ate a cupcake size one right out of the oven. Tasted awesome. Can't wait to see how it turns out after sitting in the syrup.
12/06/2009
This is a fantastic recipe. Just came out of the oven tonight and I tried one after cooled (and post first application of syrup) Turned out fantastic! For people looking for local source of coconut milk powder check out your local oriental mart. The one here (in the middle of nowhere midwest) has it, so you might have some luck. This is going in my Christmas goody baskets this year, and I am already planning on doing a triple batch next year. I cant wait to taste one after it has been marinating in the syrup for 4 weeks (used goslings dark rum)
11/21/2009
Do you chop the pecans???
Yes, the broken pieces will make the cake much easier to slice. Frank @ KAF.
11/08/2009
I confess I tried this straight off of the cooling rack--heavenly! I made this into mini loaves and muffins (the batter filled 6 mini loaf pans and 6 muffin cups). I didn't have the coconut powder--just omitted and it turned out great. Perhaps next year I'll plan far enough ahead to order some online--I couldn't locate it at the local stores. My husband made fruit cake jokes as I was preparing this recipe (he is NOT a fan). He promptly gobbled up 3 of the muffins, declaring in surprise how good they were! This is definitely a keeper, and I'll be proud to distribute the mini loaves as gifts.
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