Tropical White Christmas Cake
Exotic dried fruit makes this even more colourful than a traditional fruitcake.
Servings: 2 cakes (90 small pieces)
Ingredients:
Photography by Yvonne Duivenvoorden
| 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% |
-
2 cups (500 mL) sweetened shredded coconut
1-1/2 cups (375 mL) chopped dried papayas
1-1/2 cups (375 mL) chopped dried mangoes
1-1/2 cups (375 mL) coarsely chopped candied pineapple
1 cup (250 mL) golden raisins
1 cup (250 mL) halved red glacé cherries
1 cup (250 mL) coconut rum or rum
2 cups (500 mL) all-purpose flour
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) salt
1/2 cup (125 mL) butter, softened
1 cup (250 mL) granulated sugar
3 eggs
2 cups (500 mL) slivered almonds
1 tbsp (15 mL) corn syrup
12 oz (375 g) almond paste
Icing:
1/4 cup (50 mL) butter, softened
1-1/4 cups (300 mL) icing sugar
2 tbsp (25 mL) whipping cream
1/2 tsp (2 mL) 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
 |
For more ideas on cooking with Real Cream, click here |
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »