Tropical Fruitcake

By msippigrl

Not at all your traditional fruitcake! This moist, buttery fruitcake is bursting with tropical flavors of pineapple, coconut, banana, and pecans.

Ingredients

• 1 1/4 cups dried sweetened pineapple, diced (not candied pineapple)
• 1/3 cup water
• 1 cup sweetened flaked coconut
• 1 stick (1/2-cup unsalted butter, softened
• 1/2 cup sugar
• 1/3 cup light brown sugar, firmly packed
• 2 tablespoons sweet orange marmalade or apricot jam
• 2 extra-large eggs
• Scant 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup milk
• Half of a small ripe banana, coarsely mashed (about 1/4-cup)
• 1 cup pecan halves (I used Elliotts)
• White corn syrup for brushing top (optional)
• Candied red cherries, for garnish (optional)

Details

Servings 8
Preparation time 15mins
Cooking time 100mins

Preparation

Step 1

Two to three hours before you plan to make the cake, place the diced pineapple and water in a 2-cup glass measuring cup and microwave on high just until tiny bubbles appear, 1 to 1 1/2 minutes. Set aside to cool for 2 hours or more, stirring occasionally.

Meanwhile toast the coconut on a jellyroll pan in a 300° F. oven for 8-10 minutes, or just until light golden brown; set aside to cool.

Make the cake:

Preheat oven to 300 to 315° F. (My oven is a little off.) Generously grease and flour a 9x5 1/2-inch glass loaf pan.

In a bowl, whisk together the flour, baking powder, and salt; set aside.

In another mixing bowl and using a hand mixer, beat together the butter, sugar, brown sugar, and marmalade until fluffy, 2 to 3 minutes. Beat in one egg at a time, mixing until each one is fully incorporated.

Beat in the flour mixture and milk just until incorporated.

Using a rubber spatula, gently fold in the undrained pineapple, toasted coconut, mashed banana, and the pecans.

Bake on center rack of oven for 75 to 90 minutes, or until center tests done with a wooden toothpick.

Cool in pan for about 10 minutes, then loosen edges with a thin-bladed knife and remove cake to a wire rack to cool.

NOTE:
While the cake was still warm I brushed the top with white corn syrup and garnished with candied cherries and decorating beads.