Island Symphony Tropical Fruit Cake

Allergens

Eggs, Dairy

Ingredients

• 2 cups gluten
• free all
• purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 cup crushed pineapple, drained
• 1 cup diced mango
• 1/2 cup grated coconut
• 1/4 cup orange juice
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp baking soda
• 1 tsp baking powder
• Pinch of salt

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9 inch round cake pan, then line the bottom with parchment paper.
2. In a large bowl, cream together the sugar and butter until light and fluffy. Add eggs one at a time, mixing well after each addition.
3. In another bowl, whisk together the gluten free flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Gradually add this mixture to the creamed sugar mixture, alternating with the orange juice, beginning and ending with the dry ingredients. Stir in the drained crushed pineapple, diced mango, and grated coconut.
4. Pour the batter into the prepared cake pan and smooth the top. Bake for 35 40 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool in the pan for 10 minutes before turning onto a wire rack to cool completely.

Chef’s Insight

Allow the cake to cool completely before slicing for optimal texture and flavor.

Notes

Make sure to use ripe, fresh tropical fruits for optimal flavor and texture.