Caribbean Fruit Cake.

333 kcal
20 people
Difficulty: Easy

1

Hour 30 Minutes

Caribbean Fruit Cake

Famous for its uniquely dense texture, dark color, rich and robust taste; this is the cake that takes the cake. This beloved rum soaked fruit cake is highly revered and sought after during Christmas time as well as weddings and celebrations.

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Cook Time 1 30

Total Time 1 30

Course Dessert

Cuisine American

Servings 20 people

Calories 333 kcal

Ingredients

Fruit

1 pound Pineapple Dried
1 pound Papaya Dried
1 pound Mango Dried
1 1/2 cup Dark rum
1 pound Bananas Very ripe
1 cup Tamarind pulp
1 cup Nuts Toasted (almonds, pecans, walnuts, cashews)
10 ounce Blackberries
2 tbsp Candied ginger Minced
2 tbsp Orange peel
1 tsp Cinnamon
1/2 tsp Nutmeg

Cake

2 cup Flour
1 cup Dark brown sugar Pressed
1 cup Sugar
3/4 tsp Baking powder
3/4 tsp Baking soda
4 whole Egg
4 1/4 cup Oil
4 1/4 cup Prepared fruit (see top)

Fruta

1 lb. Pina cristalizada
1 lb. Papaya cristalizada
1 lb. Mango cristalizado
1 1/2 tazas Ron oscuro
1 lb. Banano maduro
1 taza Pulpa tamarindo
1 taza Nueces tostadas
10 oz Zarzamoras frescas
2 cucharadas Jengibre cristalizado Picado
2 cucharadas Ralladura de naranja
1 cucharadita Canela
1/2 cucharadita Nuez moscada

Torta

2 tazas Harina
1 tazas Azúcar Morena
1 tazas Azúcar
3/4 cucharadita Polvo De Hornear
3/4 cucharadita Bicarbonato
4 Huevos
1 1/4 tazas Aceite
4 1/4 tazas Fruta preparada con nueces (Media Receta Anterior)

Instructions

English

Process dried fruit to small dice or smaller if desired. Mix all ingredients in a bowl and set aside covered overnight or two weeks maximum.
Mix dry ingredients in the bowl of a mixer. Make a well in the center and add eggs, oil and fruit. Mix for 30 seconds to a minute on medium low speed.
Place in a buttered and floured and if desired wax paper covered cake pan.
Bake in a preheated 350 F oven for 1 hour, turn oven off and bake for 10 minutes more. Allow to rest for 10 minutes and unmold.
Brush with rum if desired.
Tamarind Pulp
1 pound tamarind pulp with seeds (approx 1 ½ cups pulp)
Take tamarind and 3 cups water to a boil and cook for 15 minutes more or unless lightly thickened. Pass through a sieve and freeze in ziploc bags.

Español

Pique la fruta, una por una en el procesador y colóquela en un tazón. Agregue el resto de ingredientes, tape y deje reposar 24 horas y hasta 15 días.
Mezcle harina, azucares, polvo y bicarbonato en la coca de la batidora con un tenedor. Haga un hueco en el centro.
Vierta los huevos, el aceite, y la fruta preparada. Mezcle 30 segundos a 1 minuto en medio.
Hornee en un molde engrasado y enharinado, con papel en el fondo durante 1 hora a 350F, apague el horno y deje la torta allí 10 minutos mas. Desmolde y deje a un lado.
Sirva así o con una brocha úntele un poco mas de Ron.
Pulpa de tamarindo
1 libra tamarindo con pepa (1 y ½ tazas pulpa)
Llevar al hervor el tamarindo en 3 tazas de agua y cocinar 15 minutos mas o hasta que espese, enfriar un poco, 10 min., colar o pasar por un cedazo y guardar en bolsitas ziploc y congelar.

Keyword Healthy

Caribbean Fruit Cake.