Top | Desserts
Date Pineapple Rum Fruitcake
(recipe, Katie Hickey)
Here's another recipe from David Lebovitz. I used rum to match the tropical flavors. this keeps well-wrapped in a cold fridge for a year.
- ½ cup raisins (or currents)
- 1 cup diced candied ginger (5 ounces) (or figs or apricots or candied citrus)
- 1½ cups diced pitted dates (8 ounces)
- 1¾ cups diced candied pineapple (8 ounces)
- Grated zest of 2 oranges
- ½ cup dark rum, plus more for soaking the cakes
- 1½ cups toasted macadamia nuts (or walnuts or pecans) (I used walnuts)
- 1 cup shelled pistachios
- 2¾ cups flour
- ½ tsp. salt
- 2 tsp. baking powder
- 1 tsp. freshly ground nutmeg
- ½ lb. (2 sticks) unsalted butter, at room temperature
- ¾ cup sugar
- 3 Tbsp. honey
- 6 large eggs, at room temperature
- 1 Tbsp. vanilla extract
- ⅓ cup buttermilk or sour cream
- 1. Toss together the dried fruit and orange zest with the rum. Let stand overnight, tossing once or twice. (No, you don’t have to wake up in the middle of the night. Do it before going to bed and when you get up in the morning.)
- 2. The next day, butter two 9 by 5-inch loaf pans that are at least 2½ inches deep. Cut a piece of parchment to fit in the bottom of each pan. Position the oven rack in the center of the oven and preheat the oven to 325 degrees.
- 3. Coarsely chop the macadamia nuts and add them to the bowl with the dried fruit. Stir in the pistachio nuts.
- 4. In another bowl, mix together the flour, salt, baking powder, and nutmeg.
- 5. In the bowl of an electric mixer, beat together the butter, sugar, and honey until smooth and creamy. Beat in the eggs, one at a time, scraping down the sides of the bowl as necessary. Add the vanilla. (The mixture will look curdled, which is fine.)
- 6. Mix in half of the dry ingredients, next the buttermilk or sour cream, and finally the remaining dry ingredients. Stir in the fruits and nuts.
- 7. Divide the batter equally between the prepared pans and bake for 55 minutes, until a toothpick inserted into the center emerges clean. When you remove the cakes from the oven, let them cool for 30 minutes, and pour about ⅓ cup of run over each cake.
- 8. When they have cooled to room temperature, remove the cakes from the pans. Poke holes all over and pour on 3 Tbsp more of rum. Wrap the cakes well with plastic wrap and aluminum foil. Keep in a cold fridge and coat with more rum every few days. After the first week, add more rum every few weeks.