Recipe courtesy of Nils Rowland

Island Fruitcake with Cinnamon-Rum Cream Cheese Icing

  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 30 min
  • Yield: 10 to 12 servings
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Ingredients

Island Fruitcake:

2 cups oil

1 1/4 pounds granulated sugar 

5 eggs 

14 ounces all-purpose flour 

2 tablespoons ground cinnamon 

2 teaspoons baking soda 

1 1/2 teaspoons baking powder 

1 cup shredded coconut 

3/4 cup chopped pecans 

1/2 cup chopped dates 

2 ripe bananas, sliced

One 16-ounce can crushed pineapple 

Cinnamon-Rum Cream Cheese Icing:

1 pound cream cheese, at room temperature

8 ounces butter, at room temperature

1 pound confectioners' sugar 

1 vanilla bean, split and seeded

Dark rum

Toasted shredded coconut, for serving

Directions

Special equipment:
two 10-inch cake pans
  1. For the fruitcake: Preheat the oven to 350 degrees F. Line the bottom of two 10-inch cake pans with parchment paper.
  2. In a mixing bowl using an electric hand mixer, whip together the oil, granulated sugar and eggs until the mixture lightens in color. Sift together the flour, cinnamon, baking soda and baking powder. Add the dry ingredients to the wet ingredients, and mix until just combined, scraping down the sides of the bowl to make sure nothing is stuck. Fold in the coconut, pecans, dates, bananas and pineapples, being careful to avoid over-mixing. Divide the batter between the prepared cake pans and bake until a toothpick inserted in the center comes out clean, 30 to 40 minutes.
  3. Cool the cakes.
  4. For the icing: In a medium bowl using an electric hand mixer, mix the cream cheese and butter until smooth. Add the confectioners' sugar, vanilla seeds and rum to taste, and mix until smooth.
  5. Place one of the cakes on a serving plate and use half of the icing to cover the top. Place the second cake on top and cover the top with the remaining icing. Sprinkle toasted coconut flakes over the cake to serve.

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