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Mimi's Tropical Christmas Cake



Cream together butter and sugar, adding sugar 1/3 cup at a time.
Blend on high speed until smooth.
Add eggs to butter mixture one at a time, mixing together well after each addition.
Add flour, 1/2 cup at a time, mixing well on low speed until blended.
Add extracts, mixing well on low speed.
Add nuts and fruit 1 cup at a time, and hand stir to blend.
Batter will become very thick as these last ingredients are added.
Be sure to blend together well by hand (this is the most time consuming part for me).
Line a fluted (Bundt) pan with wax paper, covering all surfaces that will hold batter.
Fold batter into pan and spread evenly.
Bake in a pre-heated 250 degree oven for approximately 3 1/2 hours.
Cake should be golden brown on top.
Remove cake from oven.
Cool pan until it is cool to the touch.
Once cool to touch, invert pan on plate and shake cake loose.
It should pop right out.
Invert cake right side up and cool completely.
This cake is very heavy and very rich.
I sliver goes a long way.