Kopikala Fruitcake

Directions

1. 1
   Toast macadamia nuts in a skillet over medium heat, stir or shake constantly to avoid burning.
2. 2
   Transfer to bowl and let cool completely.
3. 3
   If dried fruits and ginger are in larger pieces, chop into pieces no larger than the nail of your little finger, approximately 1/4-inch dice.
4. 4
   Transfer to the bowl with the nuts, add coconut and stir to combine.
5. 5
   Set aside.
6. 6
   Preheat oven to 275.
7. 7
   Butter loaf pans, or lightly spray with cooking spray, then coat with flour and set aside.
8. 8
   In a mediumbowl, combine dry ingredients, flour through baking soda; set aside.
9. 9
   In medium bowl, whisk together the rum or pineapple juice, buttermilk and orange juice; set aside.
10. 10
    With an electric mixer, cream sugar, butter and orange zest in a large bowl until fluffly.
11. 11
    Add eggs, one at a time, beating well after each addition.
12. 12
    Stir in ingredients alternately with buttermilk mixture in several additions until just combined.
13. 13
    Fold in fruit mixture.
14. 14
    Divide batter between prepared pans.
15. 15
    Bake for 50 minutes at 275.
16. 16
    Rotate pans in oven, if necessary, then raise temperature to 350 and bake an additional 30-40 minutes.
17. 17
    Cakes are done when a toothpick inserted in the center comes out clean.
18. 18
    Turn off oven and let cakes rest in cooling oven for 10-15 minutes.
19. 19
    Remove from oven and generously brush with additional rum or pineapple juice, if desired.
20. 20
    Let cool in pans for 15-30 minutes.
21. 21
    Remove from pans and cool completely before wrapping tightly in foil.
22. 22
    Store in refrigerator for 2 days before serving or freeze up to 3 months.