Light Tropical Fruitcake

Brother E has been baking up a storm, using the master loaf recipe. He’s tried the ones I suggested and has even come up with a few of his own – avocado, honey and almond, banana-honey, squash… and he is thinking of some others such as salted caramel…

as for me, I thought of making it fruitcake… a white fruitcake.  Why fruitcake? and why white?

Well, since the fire that engulfed my mom’s recipes, I have been in a frenzy to find the copies that I took home with me a long time ago.  As I find them, I encode them (again) to save them… I came across a recipe for white fruitcake with the title “Cely’s White Fruitcake”.  I am presuming that it refers to her sister, my aunt, Cely.

Of course I have no permission to share that recipe but I thought I could adapt my master loaf recipe to make a white fruitcake.  And it was a success!

How did I do it?  Well, first I used butter instead of oil.  Then I substituted some of the sugar with honey.  I added cinnamon and a dried fruit mix which was soaked in my favorite rum!

The first thing to do – soak the fruits in rum… a good 3 hours before making the fruitcake, but preferably the night before.  A note on the fruits – I like a dried fruit mix instead of glazed fruits but it is the baker’s choice!  So you could use whatever fruits you like – mix dried fruits and glazed fruits… add some chopped nuts… like I said, baker’s choice!  (for this I used a tropical fruit mix – pineapple, papaya, coconut, mango…)

150g dried fruit mix (about 1 cup)
75g pitted dates, diced
3 to 4 tablespoons rum

For the fruitcake itself –

½ cup butter
½ cup sugar
1 to 2 tablespoons honey
½ teaspoon vanilla
1 egg

Beat the butter and sugar together, add honey and vanilla. Mix well then add the egg. Beat a couple of minutes.

1 cup flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
zest from 1 orange, optional
½ teaspoon cinnamon

Mix the dry ingredients together. Add to butter-egg mix alternately with

¼ cup milk

Fold in the fruit mix.

Place in a greased and lined 7×3 loaf pan. Bake in a preheated 325*F oven for about 55 minutes. Tent with foil if the top gets too browned.

Brush the loaf with rum and more rum.

The loaf can be aged with rum (keep in fridge, wrapped in foil; brush with rum once or twice a week) or it can be enjoyed sooner – immediately, that is once it has cooled.  Frankly, hubby can be impatient so I cheat.  What do I do? I slice the loaf and brush the slices with rum before serving!

Yummm!

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