Often served alongside a good slice of ham to combine both sweet and salty flavors, this tropical fruit cake is a meal to be savored. Dulce de Frutas de Panama smells just like Panama during the holiday season!
Ingredients:
- 2 cups flour
- 1 cup of butter
- 3 large eggs
- 1 cup of brown sugar
- 1 1/2 cup of fruit cake mix
- 1/2 cup of raisins
- 1/2 cup of pecans
- 1 teaspoon of vanilla
- 2 lemon zest
- 1/4 cup of whole milk
- 1/2 teaspoon of cinnamon
- 1/4 teaspoon of nutmeg
- 1 teaspoon of baking powder
- 1 tablespoon of aged rum
Prep time: 20 min. Total time: 1 hour 35 min Servings: 14
Check out Essential Products & Tools of the Tropical Kitchen in my post here.
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Directions
Add the two softened bars of butter to a bowl and beat them until they are creamy, then add the two eggs. Continuing beating them until the mixture has dissolved, and then add the cup of brown sugar, cinnamon, nutmeg, vanilla, baking powder, lemon zest, pecan, a spoonful of rum, and mix. Next, add the two cups of sifted flour, mix everything well and then add the mixed candied fruits and the raisins. Mix until a dense dough is ready to bake.
Use a mold (I use silicon molds, you can get good, affordable ones on Amazon here); if you do not have silicone, put butter at the bottom of the mold so the cake does not stick. Bake for 1 hour and 15 minutes. Once the time has passed, put a knife in it. If the knife or stick comes out clean, allow the fruit candy cake to cool before removing it from the mold.
If you want to decorate it, you can add icing, sugar and some leftover fruit, or whatever you have to decorate.
Note: Leave the raisins in rum overnight. In addition to pecans, you can add almonds or whatever nuts you prefer.
Enjoy!
For detailed video instructions, see my YouTube video here.
For all my recipes, visit the recipe section of my website here.
Check out Essential Products & Tools of the Tropical Kitchen in my post here.