Tropical White Christmas Cake

By The Canadian Living Test Kitchen

253 people added this to their Recipe Box

Photography by Yvonne Duivenvoorden

This recipe makes 2 cakes servings

Nutritional Info
Per piece: about	-
cal	123123 cal
pro	2 g2g pro
total fat	5 g5g total fat
sat. fat	2 g2g sat. fat
carb	19 g19g carb
fibre	1 g1g fibre
chol	11 mg11mg chol
sodium	44 mg44mg sodium
% RDI:	-
calcium	33 calcium
iron	44 iron
vit A	44 vit A
vit C	1212 vit C
folate	33 folate

More great recipes from this menu:

Exotic dried fruit makes this even more colourful than a traditional fruitcake.

Ingredients

2 cups sweetened shredded coconut 2 2cups cupssweetened shredded coconut
1-1/2 cups chopped dried papayas 1-1/2 1-1/2cups cupschopped dried papayadried papayas
1-1/2 cups chopped dried mangoes 1-1/2 1-1/2cups cupschopped dried mangodried mangoes
1-1/2 1-1/2cups cupscoarsely chopped candied pineapple
1 cup golden raisins 1 1cup cupgolden raisingolden raisins
1 cup halved red glazed berries 1 1cup cuphalved red glazed berries
1 cup coconut rum 1 1cup cupcoconut rum or rum
2 cups all-purpose flour 2 2cups cupsall-purpose flour
2 tsp baking powder 2 2tsp tspbaking powder
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 cup butter , softened1/2 1/2cup cupbutter, softened
1 cup granulated sugar 1 1cup cupgranulated sugar
3 eggs 3 3eggeggs
2 cups slivered almonds 2 2cups cupsslivered almonds
1 tbsp corn syrup 1 1tbsp tbspcorn syrup
12 oz almond paste 12 12oz ozalmond paste
Icing:
1/4 cup butter , softened1/4 1/4cup cupbutter, softened
1-1/4 cups icing sugar 1-1/4 1-1/4cups cupsicing sugar
2 tbsp whipping cream 2 2tbsp tbspwhipping cream
1/2 tsp vanilla 1/2 1/2tsp tspvanilla

Preparation

In large bowl, combine coconut, papayas, mangoes, pineapple, raisins, cherries and 1/2 cup (125 mL) of the rum; cover and let stand for 1 day, stirring occasionally. Sprinkle with 1/2 cup (125 mL) of the flour; stir just until combined. Set aside.

Line two 8- x 4-inch (1.5 L) loaf pans with parchment paper; set aside.

In bowl, whisk together remaining flour, baking powder and salt. In separate large bowl, beat butter with sugar until light; beat in eggs, 1 at a time. Stir in flour mixture just until incorporated, then fruit mixture and almonds. Scrape into prepared pans, smoothing tops.

Set shallow pan on bottom rack of oven; pour in enough water to come halfway up side. Bake cakes in centre of 250°F (120°C) oven, shielding with foil if beginning to crack, until cake tester inserted in centre comes out clean, 2-1/4 to 2-1/2 hours. Let cool in pans on rack.

Remove cakes from pan; peel off parchment. Soak 2 double thicknesses of 16-inch (40 cm) square cheesecloth in remaining rum. Wrap cakes in cheesecloth, then plastic wrap, then foil. Refrigerate for at least 1 month or for up to 3 months.

Icing: In bowl, beat butter until light. Beat in icing sugar, cream and vanilla.

Brush tops of cakes with corn syrup. On icing sugar-dusted work surface, roll out almond paste to two 9- x 5-inch (23 x 12 cm) rectangles. Press on top of each cake. Spread with icing. Cover cakes loosely with plastic wrap and refrigerate in airtight container until cold and firm, about 1 day. (Make-ahead: Refrigerate for up to 2 weeks.)