ISLAND FRUIT CAKE
- Cooks . com
- Aug 10, 2016
- 1 min read
ISLAND FRUIT CAKE 2 cups unbleached all-purpose flour 1 1/3 cups sugar 2 teaspoons baking powder 1 teaspoon salt 3/4 cup vegetable oil 1 cup crushed pineapple (8 1/4oz can), undrained 1 teaspoon vanilla 1 tablespoon Malibu coconut rum or Meyer's dark rum, if desired 2 eggs 1 cup (2 medium) finely chopped apples 3/4 cup chopped dates 3/4 cup flaked coconut 3/4 cup chopped Macadamia nuts 3/4 cup mini marshmallows
Preheat oven to 325°F. Using butter or Crisco, grease and flour a 12-cup Bundt pan.
In a large bowl, combine flour, sugar, baking powder, salt, vegetable oil, vanilla, rum and eggs. On medium speed, beat mixture for 2-3 minutes. Add chopped dates, coconut, Macadamia nuts and mini-marshmallows. Pour into buttered pan.
Bake for 70 to 80 minutes or until a toothpick inserted in center of cake comes out clean. (An overbaked cake will be dry so watch carefully!)
Remove cake from oven and allow to cool on wire rack for 10-15 minutes. Run a butter knife along edges of cake to loosen it from the pan and invert to remove. Allow to cool for another 20 minutes on wire rack.
Prepare a glaze for cake by combining 3/4 cup of confectioners' sugar, 1 tablespoon of room temperature butter and about 1/4 cup coconut rum, brandy or fruit juice. (If frosting seems too thin, add a little more sugar, if too thick, add a few drops of liquid.) Refrigerate cake for storage.
Decorate center with grapes, melon balls or other colorful fruits. Serve cake with vanilla ice cream or rum-flavored sweetened whipped cream. Top with a dusting of flaked coconut, if desired.
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