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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

  • 1/3 cup light corn syrup
  • 2 tablespoons brandy or orange juice


  1. Cake: Combine pineapple, cherries and rum in large bowl; let stand overnight, tossing occasionally.
  2. Grease a 10-inch tube cake pan very well; dust with flour, tapping out excess.
  3. Sift together 3 cups of the flour with baking powder onto a sheet of wax paper.
  4. Beat butter or margarine and sugar until light and fluffy in large bowl with electric mixer at high speed.
  5. Add eggs, one at a time, beating well after each addition.
  6. Beat in ginger and vanilla extract.
  7. Drain fruit; add drained rum to butter-sugar mixture.
  8. Add sifted flour mixture, beating only until blended.
  9. Toss remaining 1 cup of flour with chopped fruits, pecans and coconut; fold into batter.
  10. Spoon batter into prepared pan, smoothing top.
  11. Bake at 325 degrees F for 1 hour, 45 minutes, or until skewer inserted comes out clean.
  12. Cool in pan on wire rack for 15 minutes.
  13. Loosen around edges and tube; invert onto wire rack; cool completely.
  14. Brush with Crystal Glaze and decorate with fruits and nuts.
  15. Crystal Glaze: Heat corn syrup with brandy or orange juice in a small saucepan until bubbly, stirring often.
  16. Wrap cooled cake in cheesecloth that has been soaked in rum.
  17. Wrap tightly with aluminum foil; store in plastic bag or airtight container.