3 pounds fresh cherries, pitted (frozen can be used)
1/2 cup spiced rum (Ernest Hemingway)
1 1/4 cups sugar
1 pound plus 12 ounces fresh pineapple, cubed (about 1 inch)
1 1/4 cups sugar
1/3 teaspoon salt
2 teaspoons vanilla extract
Dried Fruit & Nuts
1 cup golden raisins
1 cup dried dates, chopped
Add the raisins & dates to a small bowl and cover with spiced rum.
1 cup smoked almonds, halved
3/4 cup pistachios, halved
1 cup all purpose flour, sifted
3/4 teaspoon baking powder
3/4 teaspoon salt
1 1/4 teaspoon ground cinnamon
1 1/4 teaspoon ground ginger
1/4 teaspoon ground clove
1 cup light brown sugar
10 tablespoons unsalted butter-room temp
3 large eggs-room temp
1 1/2 teaspoons vanilla extract
2- 5 1/2 inch, non stick springform pans
1 small Navel orange
Cream Cheese Topping
4 ounces cream cheese (1/2 block) room-temp
2 tablespoons powdered sugar
2 tablespoons whipping cream
Whisk together until smooth
1 navel orange-peeled, cubed small
Add all of the ingredients to a skillet over medium temperature and bring to a simmer. Reduce to med-low and cook, stirring occasionally until sugar becomes very thick but still pourable. About 45 minutes to 1 hour. Pour through a sieve into a bowl to drain off excess sugar. Reserve some of the cherries for decorating 1 cake.
Repeat same steps as the cherries.
Line the bottom and sides of springform pans with parchment paper.
Add the flour, baking powder, salt and spices to a small mixing bowl and whisk together. Add the brown sugar and butter to a medium sized bowl and mix until smooth. Mix in the eggs, one at a time, then add the vanilla. Gradually mix in the dry ingredients until smooth, scraping down the sides as you go. Add the dates, nuts and candied fruits to a large mixing bowl. Drain off the raisins and add to the bowl. Add the batter to the fruits and nuts and mix well. Divide the batter, spoon into the springform pans and smooth out the tops. Make sure you press the edges firmly to compact and prevent pockets.
Place the pans on a baking sheet and put in the center of a preheated 275F oven. Place a pan of hot water on the rack below to create steam during baking. Bake 2 hours to 2 hours 15 minutes, turning the baking sheet once, halfway through baking time. A cake tester should come out clean when inserted into the middle.
Zest the Navel orange into a small bowl, add 1/2 cup of spiced rum and whisk. Remove cakes from oven and brush 2-3 tablespoon of the zested rum over the tops and sides of cakes. Do not release springform pans. Let cakes cool, then place in a airtight container and refrigerate. The next day, remove cakes from pans and brush with more of the orange zest rum, daily, until ready to serve.
Decorating: Arrange the reserved cherries onto the center of one of the cakes and sprinkle crushed pistachios around the perimeter.
2nd cake: Add the cream cream cheese mixture to the center of cake, indent the center, add cubed oranges and sprinkle with crushed pistachios.