Tropical White Christmas Cake
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 |
Exotic dried fruit makes this even more colourful than a traditional fruitcake.
Ingredients
- 2 cups sweetened shredded coconut 2 cups sweetened shredded coconut
- 1-1/2 cups chopped dried papayas 1-1/2 cups chopped dried papayas
- 1-1/2 cups chopped dried mangoes 1-1/2 cups chopped dried mangoes
- 1-1/2 cups coarsely chopped candied pineapple 1-1/2 cups coarsely chopped candied pineapple
- 1 cup golden raisins 1 cup golden raisins
- 1 cup halved red glazed berries 1 cup halved red glazed berries
- 1 cup coconut rum 1 cup coconut rum or rum
- 2 cups all-purpose flour 2 cups all-purpose flour
- 2 tsp baking powder 2 tsp baking powder
- 1/2 tsp salt 1/2 tsp salt
- 1/2 cup butter , softened1/2 cup butter, softened
- 1 cup granulated sugar 1 cup granulated sugar
- 3 eggs 3 eggs
- 2 cups slivered almonds 2 cups slivered almonds
- 1 tbsp corn syrup 1 tbsp corn syrup
- 12 oz almond paste 12 oz almond paste
- Icing:
- 1/4 cup butter , softened1/4 cup butter, softened
- 1-1/4 cups icing sugar 1-1/4 cups icing sugar
- 2 tbsp whipping cream 2 tbsp whipping cream
- 1/2 tsp vanilla 1/2 tsp vanilla
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.)
Source : © CanadianLiving.com







