Our Favourite Fruit Cake - Tropical / by Linda Klimack

At Scoop n' Weigh, we love our fruit cake so much that we are always playing around with ways to make it in new flavours. Here's a variation of the tropical variety. 

1 cup dried kiwi
1½ cups glace pineapple
1 cup dried papaya
1 cup dried mango
1 cup brazil nuts                      
1 cup cashews  
cup pistachios  
1 cup butter, room temp.
1 cup granulated sugar

6 eggs
2 cups all purpose unbleached flour  
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon ground cloves
½ teaspoon cinnamon
juice of 1 lemon
½ cup orange or pineapple juice  

  

  • Preheat the oven to 300̊ F.              
  • Line two greased loaf pans with parchment paper.
  • Wash and drain the fruit.
  • In a large bowl, mix all the fruit and nuts with 1 cup of flour.
  • Cream the butter and sugar in your mixer for about 3 or 4 minutes
  • Add the eggs, one at a time and beat each egg until well blended.
  • Sift together the remaining flour with the salt and spices.
  • Add to the butter mixture and mix well.
  • Stir in the floured fruit and nuts and blend gently until well mixed.
  • Add both juices and stir to incorporate.
  • Fill the lined pans and bake for 2 hours or until done.
  • When cooled the cakes can be turned out of the pans and wrapped in cheesecloth or an old cotton tea towel that has been thoroughly washed. 
  • The cake can then be drizzled with ½ cup of your choice of brandy. We prefer Cherry Brandy. 
  • Wrap the cloth covered cakes tightly in either tin foil or a sturdy plastic bag. 
  • The cakes can then be stored indefinitely and they improve with aging. You may want to add a second dose of brandy after a couple of week.