Not a fruitcake fruitcake takes everything you hate about the traditional holiday recipe and throws it out the window.
Prep Time 30minutes
Cook Time 45minutes
Chill Time 15minutes
Total Time 1hour30minutes
Author Liz - Eat Move Make
1cupjamI used red plum
10pineapple rings1 large can
1cupchopped pecans or walnuts
Preheat oven to 350 degrees. Grease and flour 2 round layer cake pan, but nonstick pans are preferable for this recipe.
In small bowl toss dried fruits with 1Tbsp flour; set aside.
Cream together butter and sugar. Add eggs; beat until smooth.
Add jam, milk and vanilla; beat until smooth.
In separate bowl, combine flour, baking powder and salt. Add to wet ingredients. Beat on medium speed until smooth.
Fold in dried fruit mix.
Pour equally into two round cake layer pans.
Bake 30-40 minutes or until toothpick comes out clean.
Cool in pans for 10 minutes; remove from pans onto cooling rack to cool completely.
Lay out pineapple slices onto foil-covered baking sheet. Sprinkle with brown sugar and bake at 350 degrees for 20 minutes. Remove from oven; set aside.
In large bowl, combine coconut, pecans and raisins; set aside.
Blend sugar, flour and eggs in a mixer and then cook over medium heat until mixture reaches a boil, stirring constantly.
Remove from heat and whisk in the cinnamon and cloves.
Stir in the coconut, pecans and raisins. Refrigerate mixture for about 15 minutes.
Spread a thin layer of the mixture on the top of one cake layer, and then 5 pineapple slices. Lay other cake layer on top and spread remaining topping over entire cake. (The finer the nuts are chopped, the easier it will be to spread.)
Decorate the cake top with the five remaining pineapple slices, placing a maraschino cherry into the center of each ring.
Add a touch of fruit or coconut to center of cake, if desired.