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
Share This Recipe

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.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.