Transport your taste buds to the sun-kissed shores of the Caribbean with our delectable Caribbean Fruitcake.
This moist and flavorful dessert combines the richness of rum, the chewiness of dried tropical fruits, and the crunch of nuts in every bite. The shredded coconut adds a hint of sweetness and a delightful texture, making it a true tropical delight.
Customize your fruitcake by adjusting the amount of rum or choosing your favorite mix of tropical fruits. Whether you’re celebrating a special occasion or simply craving a taste of the islands, this Caribbean Fruitcake is a delightful way to bring a touch of paradise to your dessert table.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 4 large eggs
– 1 cup plain yogurt
– 1 cup mixed dried tropical fruits (pineapple, mango, papaya)
– 1/2 cup shredded coconut
– 1/2 cup chopped nuts (walnuts or pecans)
– 1 teaspoon vanilla extract
– 1/2 cup dark rum (optional)
Directions:
1. Preheat your oven to 325°F (163°C). Grease and flour a bundt cake pan.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate large bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the vanilla extract and yogurt until well combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the dried tropical fruits, shredded coconut, and chopped nuts.
8. If using, stir in the dark rum.
9. Pour the batter into the prepared bundt pan and smooth the top.
10. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
11. Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 20 minutes
Kcal: 280 kcal | Servings: 12 servings
