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Tropical Treasure Fruit Cake Bakebot and Michelle's style

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Serves 16 | Prep Time 20 | Cook Time 70

Why I Love This Recipe

The term 'fruitcake' dates back to the Roman era when ancient bakers preserved fruits and nuts in honey and baked them into cakes. These cakes were considered a luxury and were often served during special occasions and celebrations.

Ingredients You'll Need

1 box pound cake mix
4 large eggs
1/2 cup vegetable oil
1 (20 oz) can crushed pineapple, undrained
1/2- 1 cup sweetened flaked coconut
1 teaspoon ground cinnamon
OPT: Spices: nutmeg, cardamom, candied ginger
1/2 - 1 cup golden raisins
1/2 cup craisins (dried cranberries)
1/2 cup mixed dehydrated fruits (like papaya, apricots, mango)
OPT: 1 (8 oz) container fruit cake candied fruits and peels
1/2- 1 cup crushed nuts (walnuts, pecans or almonds)
1/2 cup dehydrated blueberries
1/2 cup dehydrated cherries
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup brown sugar


Before cooking soak dehydrated fruit in pineapple, apple or cherry juice for a couple hours or if rushed put in microwave for a couple mins. cool before adding juice or fruits to cake. Preheat oven to 350°F. Grease a Bundt or tube pan with non-stick cooking spray.

In a large bowl, combine the pound cake mix, eggs, oil, crushed pineapple with juice, coconut, cinnamon, golden raisins, craisins, candied fruits, mixed fruits, crushed nuts, dehydrated blueberries and cherries, vanilla extract, almond extract, and 1/2 cup of the brown sugar. Mix until well combined.

Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.

Once cooled, dust with powdered sugar or drizzle with a glaze made from powdered sugar and a splash of pineapple juice or Almond milk.

Pairs Well With

A refreshing tropical smoothie or a chilled coconut-pineapple iced tea.

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