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1
Grease and lightly flour eight 1-cup fluted tube pans or six 4-1/2x2-1/2x1-1/2-inch individual loaf pans and set pans aside.
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2
In a medium bowl combine flour, baking powder, and baking soda; set aside.
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3
In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds, add brown sugar; beat until combined.
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4
Add eggs, one at a time, beating on medium speed until combined (The batter may appear curdled).
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5
Combine 1/4 cup rum or pineapple juice, 1/4 cup pineapple juice, the corn syrup, ginger, and vanilla.
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6
Add flour mixture and rum mixture alternately to butter mixture, beating on low speed after each addition just until combined.
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7
Fold in fruit bits and nuts.
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8
Spread batter in prepared pan.
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9
Bake in a 325 degree oven for 20 to 25 minutes for fluted tube pans or 30 to 35 minutes for loaf pans or until a toothpick inserted into centers comes out clean.
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10
Cool cakes in pans on wire racks for 10 minutes. Remove from pans; cool at least 1 hour on racks.
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11
Poke holes in cakes using a wooden toothpick or bamboo skewer.
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12
Soak eight or six 8-inch-square pieces of double thickness 100-percent cotton cheesecloth with the 1/3 cup rum or pineapple juice and wrap each cake in rum- or juice-soaked cheesecloth.
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13
Wrap each cake tightly in foil or seal in a plastic bag.
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14
Chill in refrigerator for 24 hours.
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15
Remove foil or remove cakes from bags; drizzle with 1/4 cup rum or pineapple juice. Rewrap with foil or return to plastic bags and refrigerate at least 24 hours.
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16
Remove cheesecloth before serving.
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17
If desired, sprinkle with sifted powdered sugar. Makes 6 or 8 cakes (24 servings).
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18
Make-Ahead Tip: Prepare Tropical Fruit Cake as directed through until the 24 hr chill, except refrigerate up to 5 days. (Or prepare Tropical Fruit Cakes as directed through up to 24 hr chill, except do not sprinkle with powdered sugar. Place in self-sealing freezer bags. Seal, label, and freeze up to 3 months.)
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19
To serve, thaw frozen cakes in freezer bags in the refrigerator overnight. Serve as directed.
