TROPICAL FRUIT CAKE (1963)
This is another of my SIL Becky's Great Great Uncle, Lee A. Harley's recipes. This was selected as one of the ten best in the State of South Carolina in the 1963 Pillsbury Bake Off. This one does not have the glazed fruit like the other ones, but has coconut, crushed pineapple, and nuts and sounds excellent to me. The picture...
Provided by Marcia McCance
Categories Fruit Desserts
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 300 F
- 2. Prepare baking pan, standard size, 10x4, one-piece tube pan, by greasing all of the interior with butter. Cover bottom, sides, and tube with wax paper (or parchment paper if you prefer). Then grease the waxed paper as you did the pan. Flour the pan, shaking out the excess.
- 3. MAKING THE CAKE: Add baking powder to flour and sift three times. Blend butter and sugar with coloring added.
- 4. Cream butter and sugar (for 15 minutes -- watch the clock)-- add one egg and cream a little longer, then add the other four eggs and beat for two minutes.
- 5. Reduce speed of mixer to add the pineapple with the juice and blend for 2 minutes.
- 6. Add the coconut and blend for 2 more minutes.
- 7. Add the nuts and blend for 2 minutes.
- 8. Reduce mixer to slowest speed and begin adding alternately 1/3 of the flour and 1/2 of the milk blending for a minute between each addition until all is blended in. (You will start and end with flour) Scrape the sides of the bowl occasionally so batter will be well mixed.
- 9. Spoon the batter into the pan (using a spoon or cup) and level the batter in the pan by spreading with the back of a spoon. Do not tilt the pan as you place it in the oven.
- 10. Bake 300 F for 1 hour and 20-30 minutes. When checker comes out clean the cake is done.
- 11. Place pan on cooling rack for about 10 minutes, then invert on cooling rack, remove waxed paper, and invert once more onto cake plate. When the cake is fully cooled, frost with butter lemon icing.
- 12. MAKING THE LEMON BUTTER ICING: Blend the cream gradually into the sugar, stirring all the time, now blend in the melted butter, and the lemon juice, Whip with tablespoon until well creamed and ready to spread. If too thin, add a little more sugar, if too thick, just a little more butter. For coloring add 3 drops of green coloring before whipping.
- 13. NOTE: to turn this into His "Fiesta Fruit Cake" add one 9.5 ounce jar of Maraschino cherries , drained, chopped fine (all except 7 slices) which you reserve to garnish the top.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Limited Andy
[email protected]This cake is a tropical paradise in every bite. The combination of pineapple, coconut, and bananas is simply divine.
Keeper
[email protected]I love the tropical flavors in this cake. It's the perfect cake to enjoy on a hot summer day.
Marcia Zimmerman
[email protected]This cake is so easy to make and it always turns out perfect. It's a great recipe to have on hand for when you need a quick and easy dessert.
Bishes Limbu
[email protected]I've been making this cake for years and it's always a hit. It's the perfect cake to take to a party or potluck.
RODRO Hossen
[email protected]This is the best fruit cake I've ever had. The tropical fruits give it a unique and delicious flavor that I can't get enough of.
Laura Greenwood
[email protected]I made this cake for a potluck and it was a huge hit. Everyone loved the tropical flavor and the moist texture.
Evan Baber
[email protected]This cake is the perfect combination of sweet and tart. The tropical fruits really shine through.
Thati Tafadzwa
[email protected]I'm not a big fan of fruit cake, but I really enjoyed this one. The tropical fruits gave it a unique and delicious flavor.
Kolawole Taiwo
[email protected]This cake is so moist and delicious. I will definitely be making it again.
Changyun Jang
[email protected]I made this cake for my husband's birthday and he loved it. He said it was the best fruit cake he'd ever had.
Bawa Gawra
[email protected]I love the combination of tropical fruits in this cake. It's so refreshing and flavorful.
Rehana Qasir
[email protected]I've made this cake several times and it always turns out perfect. It's a great recipe to have on hand for when you need a quick and easy dessert.
Madeline Padilla
[email protected]This cake is a great way to use up leftover tropical fruits. I had some pineapple, bananas, and coconut that were about to go bad, and this cake was the perfect way to use them up.
Naval Khan
[email protected]I'm not usually a fan of fruit cake, but this one is really good. The tropical fruits give it a unique flavor that I really enjoyed.
MasterOfn0
[email protected]This is the perfect cake to take to a summer party. It's light and refreshing, and the tropical fruits add a festive touch.
Alondra Sanchez
[email protected]I made this cake for a potluck and it was a huge success. Everyone loved the tropical flavor and the moist texture.
Jacob Ghouri
[email protected]This cake is so moist and flavorful. The pineapple and coconut really shine through.
Nayet Bxxch
[email protected]I've been baking this fruit cake for years and it's always a hit at parties. The tropical fruits give it a unique and delicious flavor that everyone loves.
Omar Rafei
[email protected]This tropical fruit cake is a delightful journey through the flavors of paradise! The combination of pineapple, coconut, and bananas creates a moist and flavorful cake that is sure to impress your guests.