Exotic dried fruit makes this even more colourful than a traditional fruitcake.
- Portion size 90 servings
- Credits : ? CanadianLiving.com
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.)
Nutritional facts <b>Per piece:</b> about
- Sodium 44 mg
- Protein 2 g
- Calories 123.0
- Total fat 5 g
- Cholesterol 11 mg
- Saturated fat 2 g
- Total carbohydrate 19 g
- Iron 4.0
- Folate 3.0
- Calcium 3.0
- Vitamin A 4.0
- Vitamin C 12.0