Coconut Corn Bread (Dominican Republic)

Ingredients

• 1/2 cup diced mixed candied fruit
• 2 tablespoons dark rum
• 1/3 cup granulated sugar
• 1/3 cup butter, softened
• 2 eggs
• 1 cup coconut cream
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 cup shredded fresh coconut

Instructions

1. Heat oven to 375 degrees F.
2. Mix candied fruit and rum in small bowl; reserve.
3. Beat sugar and butter in a large bowl; add eggs, one at a time, beating until well blended. Stir in remaining ingredients except candied fruit mixture and coconut; beat until smooth, about 30 strokes by hand. Fold in candied fruit mixture and coconut. Pour into greased 9 x 5 inch loaf pan.
4. Bake until top is golden brown and wooden pick inserted in center comes out clean, 40 to 45 minutes.
5. Cool for 20 minutes; remove from pan. Cool completely before slicing.