Keywords
Search:

Tropical White Christmas Cake

By The Canadian Living Test Kitchen

Tested till perfect

253 people added this to their Recipe Box
Bookmarks
Tropical White Christmas Cake

Photography by Yvonne Duivenvoorden

This recipe makes 2 cakes servings

change servings

To change the number of servings, enter the number of servings you'd like in the box below, then press "calculate".

or Reset

Nutritional Info

Per piece: about -
cal 123
pro 2 g
total fat 5 g
sat. fat 2 g
carb 19 g
fibre 1 g
chol 11 mg
sodium 44 mg
% RDI: -
calcium 3
iron 4
vit A 4
vit C 12
folate 3

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

Ingredients

  • 2 cups sweetened shredded coconut
  • 1-1/2 cups chopped dried papayas
  • 1-1/2 cups chopped dried mangoes
  • 1-1/2 cups coarsely chopped candied pineapple
  • 1 cup golden raisins
  • 1 cup halved red glazed berries
  • 1 cup coconut rum or rum
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 3 eggs
  • 2 cups slivered almonds
  • 1 tbsp corn syrup
  • 12 oz almond paste
  • Icing:
  • 1/4 cup butter, softened
  • 1-1/4 cups icing sugar
  • 2 tbsp whipping cream
  • 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

Related content

Contests

All contests



Most popular videos

  • Slow Cooker Butter Chicken

    We've married our sumptuous butter chicken recipe with the ease of the slow cooker to create the ultimate Slow Cooker Butter Chicken. Food director Annabelle Waugh walks you through the steps in this video for a restaurant-worthy dinner every time.

  • Slow cooker pulled pork

    Watch how to create this tender, succulent pulled pork recipe with minimal effort and positive results every time.

  • 5 effective ab exercises

    Canadian Living fitness expert Pamela Mazzuca Prebeg shows you how to tone your abs with five exercises you can do at home.