Brandied Tropical Fruit Cake Recipe

Name: Brandied Tropical Fruit Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces almonds, finely chopped; 6 ounces macadamia nuts, finely chopped; 10 ounces candied mango; 10 ounces sultanas; 8 ounces candied papaya; 8 ounces candied cherries; 8 ounces candied cantaloupe; 8 ounces candied lemon peel; 8 ounces candied ginger; 8 ounces candied orange peel; 10 ounces butter; 10 ounces semolina; 16 egg yolks; 8 egg whites; 6 ounces granulated sugar; Zest of one lemon, finely shredded; Zest of one orange, finely shredded; Juice of one orange; Juice of half lemon; 2 tablespoons rose water; 2 tablespoons vanilla extract; 1 teaspoon allspice; 1 1/2 cups rum, (plus more for drizzling)

Servings: persons

6 ounces almonds, finely chopped
6 ounces macadamia nuts, finely chopped
10 ounces candied mango
10 ounces sultanas
8 ounces candied papaya
8 ounces candied cherries
8 ounces candied cantaloupe
8 ounces candied lemon peel
8 ounces candied ginger
8 ounces candied orange peel
10 ounces butter
10 ounces semolina
16 egg yolks
8 egg whites
6 ounces granulated sugar
Zest of one lemon, finely shredded
Zest of one orange, finely shredded
Juice of one orange
Juice of half lemon
2 tablespoons rose water
2 tablespoons vanilla extract
1 teaspoon allspice
1 1/2 cups rum, (plus more for drizzling)

1
Chop the nuts, sultanas and candied fruits into small pieces. Add the orange juice, lemon juice, brandy and half of the rose water and vanilla extract. Mix well and leave in a jar for a day.
2
Beat the butter and sugar until creamy. Beat in the egg yolks. Add the orange zest, lemon zest and remaining rose water and vanilla extract, and continue to beat until combined. Add the semolina and allspice and mix until well combined.
3
Transfer the batter to a large bowl, add the brandied fruit mixture, and stir well until fruits and nuts are dispersed evenly throughout the batter.
4
Bit the egg whites until stiff. Gently fold the whites into the cake batter.
5
Preheat the oven to 250F. Prepare two 13x9 inch cake pans. (If using non-stick pans, line with parchment paper.). Turn the batter into the pans and bake for about 2 1/2 - 3 hours.
6
When done, remove the cake from the oven. Let it cool in the pan for about 30min and then remove from the pan.
7
Drizzle the cake with additional brandy and let it cool completely. Wrap the cake tightly in aluminum foil and store for at least a week before serving. (The cake gets better as it ages, and my optimal aging time is 8-12 weeks. The cake can be kept for a year in an airtight container. And you can keep on drizzling the brandy to keep it moist!)

1930

kcal

Calories

139

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 6 ounces almonds, finely chopped, 6 ounces macadamia nuts, finely chopped, 10 ounces candied mango, 10 ounces sultanas, and more.

Yes, Brandied Tropical Fruit Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Brandied Tropical Fruit Cake

How did you like this recipe?

Frequently Asked Questions