Barbara Courson


Never a person who was fond of fruit cakes, I do love macadamia nuts and tropical fruits, so I decide to try to make one that our family would enjoy. I use dried pineapple and good dark rum to put more pineapple taste in the cake, and a touch of rum for good measure! This is a white cake, made special with cream of coconut and a simple fruit/nut combination. I got a rave review from my brother when he tasted it, which really pleased me. It's a winner and a good Christmas choice for sharing.

★★★★★ 1 vote
3 Hr


12 oz
dried pineapple
1/4 c
myers dark rum
3/4 lb
candied cherries
4 c
macadamia nuts, broken in two
1/4 c
cream of coconut (coco lopez or other)
1/2 lb
1 c
5 large
1 3/4 c
plain flour
1/2 tsp
baking powder
1 tsp
vanilla extract
1/2 tsp
orange extract


1Place dried pineapple in a small container and microwave for a minute or so to heat it, then add rum and toss together. Cover well and set aside for an hour or so that it can absorb the rum and make as candied.
2Cream butter and sugar until fluffy. Add eggs one at the time and cream into butter mixture to blend well. Cut nuts and fruit into medium pieces, combine and flour with 1/2 cup of the flour, toss. Sift remaining flour and baking powder together. Fold into egg and butter mixture. Add Cream of Coconut and flavorings; mix well. Add nuts and fruit and fold in carefully.
3Pour into a greased and paper-lined plain tube pan. Place in COLD oven and bake at 250 degrees for 3 hours. Cool slightly and remove carefully from pan onto a wire rack to cool completely.
4Store in closely covered container. It is best sliced cold or with an extremely sharp knife to avoid tearing the cake.

About this Recipe

Course/Dish: Cakes