Caribbean Sunset Rum Fruit Cake

Name: Caribbean Sunset Rum Fruit Cake
Prep time: 35 min
Cook time: 1 h
Total time: 1 h 35 min
Yield: 1 fruit cake
Ingredients: 3 cups self-rising flour (*or 3 C. all purpose flour, 1/2 tsp. soda, 2 tsp. baking powder and dash of salt blended together); 1 1/2 cups unsalted margarine or 1 1/2 cups butter; 1 1/2 cups granulated sugar; 1 teaspoon pure vanilla extract; 3 eggs; 1 1/2 tablespoons grated lime zest (grated pulp and rind); 1 cup heavy whipping cream; 3/4 cup dark rum; 1/2 cup tropical trail mix (chop dried banana chips into smaller pieces); 1/2 cup dried cherries; 1 cup chopped dried apricot; 1 cup coarsely chopped pecan halves; 1/3 cup walnut chips; 1/2 cup coarsely chopped almonds; powdered sugar, for dusting cake; additional rum for sprinkling cake (optional)

Submitted by FLUFFSTER

"This is delicious! It's just a little different way to enjoy fruit cake, and it'll feel a little like being in the Caribbean Iles! It's chock full of goodies! You can enjoy this all year around and try using different types of healthy ingredients like dried fruits and different nuts."

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Ready In:: 1hr 35mins
Ingredients:: 16
Yields:: 1 fruit cake

ingredients

3 cups self-rising flour (*or 3 C. all purpose flour, 1/2 tsp. soda, 2 tsp. baking powder and dash of salt blended together)
1 ¹⁄₂ cups unsalted margarine or 1 1/2 cups butter
1 ¹⁄₂ cups granulated sugar
1 teaspoon pure vanilla extract
3 eggs
1 ¹⁄₂ tablespoons grated lime zest (grated pulp and rind)
1 cup heavy whipping cream
³⁄₄ cup dark rum
¹⁄₂ cup tropical trail mix (chop dried banana chips into smaller pieces)
¹⁄₂ cup dried cherries
1 cup chopped dried apricot
1 cup coarsely chopped pecan halves
¹⁄₃ cup walnut chips
¹⁄₂ cup coarsely chopped almonds
powdered sugar, for dusting cake
additional rum for sprinkling cake (optional)

directions

Preheat oven to 350°F Combine butter and sugar and cream until light and fluffy. Add vanilla and eggs and stir until blended. Beat in the lime zest and then add the rum and mix. Gradually add the flour, alternating with the cream and ending with the flour. Blend mixture until just combined; do not over blend. Add dried fruit and nuts and fold into mixture. Pour batter into a well-greased and floured 10-cup tube pan and bake for almost one hour. Test doneness with a skewer inserted halfway between the sides of the pan and the tube. Cool and turn the cake out of the pan. Sprinkle with additional rum if desired and dust the top with the confectioner's sugar. If you sprinkle with additional rum, let sit for one day to absorb flavor of rum.
Note**It is best to refrigerate this cake because of the cream in the ingredients.

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RECIPE SUBMITTED BY

FLUFFSTER

Bullhead City, Arizona

I would like to welcome you to my recipes. I have been with Food.com since 10/05. My beloved husband, Tom, passed away 3 years ago. My world stopped. It's taken me all this time to find my way back to life without him. I have been so blessed to have found my second, once in a lifetime. I've met an amazing man who is so good to me. We moved from Las Vegas, Nevada to Bullhead City, Az. in February, and we love it here. I have worked at Bally's and Paris hotel.casinos, in Las Vegas. I have seen some very famous entertainers, including Liza Minnelli, Penn and Teller, Ray Liotta, Dr. J (Julius Erving), Frank Sinatra and his wife Barbara Marx. and many, many more. Cooking is my passion, and I am slowly, but surely beginning to venture into the world of baking. To me, cooking is so much easier because baking is so much more exact. I love to make Italian and Mexican food the best, followed by Chinese and last, but by far the least, good old American food! How can you beat chicken fried steak, mashed potatoes and gravy?? I love to find several recipes and put my own spin on them and create a new recipe.

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