Tropical Fruitcake

Ingredients

Cake

• 1 pound dried pineapple rings, cut into eighths
• 1/2 cup candied cherries, halved
• 1/2 cup rum
• 4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 1/2 cups butter, softened
• 2 cups granulated sugar
• 6 eggs
• 1 teaspoon ground ginger
• 2 teaspoon vanilla extract
• 1 pound pecans (4 1/2 cups), coarsely chopped
• 7 ounces flaked coconut

Crystal Glaze

• 1/3 cup light corn syrup
• 2 tablespoons brandy or orange juice

Instructions

Cake

1. Combine pineapple, cherries and rum in large bowl; let stand overnight, tossing occasionally.
2. Grease a 10 inch tube cake pan very well; dust with flour, tapping out excess.
3. Sift together 3 cups of the flour with baking powder onto a sheet of wax paper.
4. Beat butter and sugar until light and fluffy in large bowl with electric mixer at high speed.
5. Add eggs, one at a time, beating well after each addition.
6. Beat in ginger and vanilla extract.
7. Drain fruit; add drained rum to butter-sugar mixture.
8. Add sifted flour mixture, beating only until blended.
9. Toss remaining 1 cup of flour with chopped fruits, pecans and coconut; fold into batter.
10. Spoon batter into prepared pan, smoothing top.
11. Bake at 325 degrees F for 1 hour, 45 minutes, or until skewer inserted comes out clean.
12. Cool in pan on wire rack for 15 minutes.
13. Loosen around edges and tube; invert onto wire rack; cool completely.
14. Brush with Crystal Glaze and decorate with fruits and nuts.

Crystal Glaze

1. Heat corn syrup with brandy or orange juice in a small saucepan until bubbly, stirring often.
2. Wrap cooled cake in cheesecloth that has been soaked in rum.
3. Wrap tightly with aluminum foil; store in plastic bag or airtight container.