ISLAND FRUITCAKE WITH CINNAMON-RUM CREAM CHEESE ICING

Island Fruitcake with Cinnamon-Rum Cream Cheese Icing image

Provided by Food Network

Categories dessert

Time 1h10m

Yield 10 to 12 servings

Number Of Ingredients 18

2 cups oil
1 1/4 pounds granulated sugar
5 eggs
14 ounces all-purpose flour
2 tablespoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 cup shredded coconut
3/4 cup chopped pecans
1/2 cup chopped dates
2 ripe bananas, sliced
One 16-ounce can crushed pineapple
1 pound cream cheese, at room temperature
8 ounces butter, at room temperature
1 pound confectioners' sugar
1 vanilla bean, split and seeded
Dark rum
Toasted shredded coconut, for serving

Steps:

For the fruitcake: Preheat the oven to 350 degrees F. Line the bottom of two 10-inch cake pans with parchment paper.
In a mixing bowl using an electric hand mixer, whip together the oil, granulated sugar and eggs until the mixture lightens in color. Sift together the flour, cinnamon, baking soda and baking powder. Add the dry ingredients to the wet ingredients, and mix until just combined, scraping down the sides of the bowl to make sure nothing is stuck. Fold in the coconut, pecans, dates, bananas and pineapples, being careful to avoid over-mixing. Divide the batter between the prepared cake pans and bake until a toothpick inserted in the center comes out clean, 30 to 40 minutes.
Cool the cakes.
For the icing: In a medium bowl using an electric hand mixer, mix the cream cheese and butter until smooth. Add the confectioners' sugar, vanilla seeds and rum to taste, and mix until smooth.
Place one of the cakes on a serving plate and use half of the icing to cover the top. Place the second cake on top and cover the top with the remaining icing. Sprinkle toasted coconut flakes over the cake to serve.