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1
Toast macadamia nuts in a skillet over medium heat, stir or shake constantly to avoid burning.
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2
Transfer to bowl and let cool completely.
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3
If dried fruits and ginger are in larger pieces, chop into pieces no larger than the nail of your little finger, approximately 1/4-inch dice.
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4
Transfer to the bowl with the nuts, add coconut and stir to combine.
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5
Set aside.
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6
Preheat oven to 275.
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7
Butter loaf pans, or lightly spray with cooking spray, then coat with flour and set aside.
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8
In a mediumbowl, combine dry ingredients, flour through baking soda; set aside.
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9
In medium bowl, whisk together the rum or pineapple juice, buttermilk and orange juice; set aside.
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10
With an electric mixer, cream sugar, butter and orange zest in a large bowl until fluffly.
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11
Add eggs, one at a time, beating well after each addition.
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12
Stir in ingredients alternately with buttermilk mixture in several additions until just combined.
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13
Fold in fruit mixture.
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14
Divide batter between prepared pans.
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15
Bake for 50 minutes at 275.
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16
Rotate pans in oven, if necessary, then raise temperature to 350 and bake an additional 30-40 minutes.
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17
Cakes are done when a toothpick inserted in the center comes out clean.
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18
Turn off oven and let cakes rest in cooling oven for 10-15 minutes.
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19
Remove from oven and generously brush with additional rum or pineapple juice, if desired.
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20
Let cool in pans for 15-30 minutes.
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21
Remove from pans and cool completely before wrapping tightly in foil.
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22
Store in refrigerator for 2 days before serving or freeze up to 3 months.
