Tropical Fruit Fling Cake Recipes

TROPICAL FRUIT CAKE WITH CREAM CHEESE ICING

Steps:

• Preheat the oven to 160C/320F/Gas 2.
• Sift the flour, baking powder, salt and bicarbonate of soda into a bowl and mix well.
• Add the sugar, walnuts, pineapple, sultanas, mashed banana, passion fruit pulp, grated carrot, oil and eggs and mix well to completely combine.
• Pour the cake mixture into a greased 22.5cm/9in cake tin and place into the oven to bake for 1-1¼ hours, or until cooked through. Test by pushing a skewer into the centre of the cake. If the skewer comes out clean the cake is ready. If the cake top is browning too much, cover with a circle of kitchen foil.
• Remove from the oven when ready and allow to cool on a wire rack.
• For the icing, beat the butter and cheese together in a clean bowl until light and fluffy. Add sugar and vanilla extract and mix well. Add the coconut and mix again.
• Once the cake is cool, remove from the cake tin and spread the icing all over the cake. Decorate the cake with a few crushed pecans and serve in generous slices.

TROPICAL FRUIT CAKE

Steps:

• Preheat oven to 350 degrees.
• Mix cake mix, oranges with juice and eggs.
• Beat till well mix around 2 minutes.
• Pour into prepared pan 13 by 9 and spread.
• Bake 30 minutes or until toothpick inserted into center comes out clean.
• Let cool completely.
• Mix cool whip, pudding and pineapple.
• Spread on cooled cake and refridgerate till ready to serve and any leftovers.
• Can use sugar free coolwhip and sugar free pudding. You might try to mix a ripe banana in with the oranges in the cake and about 1/2 cup coconut in with the frosting. Sounds yummy to me.

TROPICAL FRUIT CAKES

Steps:

• 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.
• In a medium bowl combine flour, baking powder, and baking soda; set aside.
• In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds, add brown sugar; beat until combined.
• Add eggs, one at a time, beating on medium speed until combined (The batter may appear curdled).
• Combine 1/4 cup rum or pineapple juice, 1/4 cup pineapple juice, the corn syrup, ginger, and vanilla.
• Add flour mixture and rum mixture alternately to butter mixture, beating on low speed after each addition just until combined.
• Fold in fruit bits and nuts.
• Spread batter in prepared pan.
• 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.
• Cool cakes in pans on wire racks for 10 minutes. Remove from pans; cool at least 1 hour on racks.
• Poke holes in cakes using a wooden toothpick or bamboo skewer.
• 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.
• Wrap each cake tightly in foil or seal in a plastic bag.
• Chill in refrigerator for 24 hours.
• 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.
• Remove cheesecloth before serving.
• If desired, sprinkle with sifted powdered sugar. Makes 6 or 8 cakes (24 servings).
• 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.)
• To serve, thaw frozen cakes in freezer bags in the refrigerator overnight. Serve as directed.

TROPICAL FRUIT FLING CAKE

Steps:

• Heat oven to 350°F. Grease and flour 13 x 9-inch pan. In large bowl, combine cake mix, reserved 1/2 cup pineapple liquid, oil and eggs at low speed until moistened beat 2 minutes at high speed. Fold in 1/2 cup of the pineapple, reserving remaining pineapple for topping. Pour batter into greased and floured pan. Bake at 350°F. for 35 to 45 minutes or until toothpick inserted in center comes out clean.Meanwhile, melt margarine in medium saucepan. Stir in reserved pineapple and remaining topping ingredients. Carefully spread over hot cake, covering completely. Broil 3 to 5 inches from heat for 3 to 5 minutes or until topping is bubbly. Cool completely. Store in refrigerator.HIGH ALTITUDE - Above 3,500 feet: Add 1/3 cup flour to dry cake mix add 1/3 cup water to cake batter. Bake as directed above.Nutrition Per Serving: Calories 420 Protein 4g Carbohydrate 58g Fat 19g Sodium 360mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

TROPICAL CAKE

Steps:

• In a large bowl, combine the cake mix, pudding mix, soda, eggs, and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack. , In a small saucepan, combine the sugar, flour, eggs, butter and pineapple. Cook and stir over medium heat until mixture is thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; stir in coconut. Spread over warm cake. Cool on a wire rack for 1 hour. Cover and refrigerate.

THE MARKET'S SPRING FLING CAKE

Steps:

• Preheat oven to 350°F.
• Grease and flour a 10 inch cake pan.
• Cake: In a large mixing bowl, combine shredded zucchini, eggs, sugar, oil, sour cream, and vanilla.
• Combine the DRY ingredients in another bowl; then add to zucchini mixture.
• Batter will be rather wet and easy to pour. Pour batter into prepared cake pan and bake for 50-70 minutes.
• Cool on rack 10 minutes, then remove cake from pan. (Note: The cake can be made a day prior and refrigerated).
• Frosting: Whip cream cheese with butter until smooth. Gradually add the powdered sugar, mixing until combined.
• In another bowl, whip the heavy cream until stiff, then fold the whipped cream and 1/2 t vanilla into the frosting mixture.
• Assemble Cake: Cut cooled cake in half lengthwise (creating two layers). You can cut the cake into three layers, like they do at The Market.
• Spread frosting over the first layer, add a layer of fruit (repeat if you are making a three-layer cake).
• Put on the top layer and frost. The sides of the cake are NOT frosted.
• Arrange fruit in circles (or your preferred design) over entire top of the cake, slightly overlapping the fruit. Spread apricot glaze over fruit with a pastry brush.