Preheat the oven to 300 F.
Grease 2 loaf pans measuring 9”x 5”.
Using an electric mixer, whip together the sugar and butter in a large bowl for at least 5 minutes.
Add the spices and mix for 2 minutes.
Add the eggs, one at a time, taking time to scrap the bowl after each addition.
Add the corn syrup and mix until combined.
In a medium bowl, whisk together the flour and the baking powder.
Next, alternate adding the flour and the pineapple juice to the wet ingredients, beginning and ending with flour.
Once everything is combined, stir the fruit in by hand, along with any liquid in the bowl.
Divide the cake batter between the two loaf pans and smooth down the top.
Bake for approximately 2 hours. Test cakes for doneness before removing from the oven.
Let rest on a baking rack for 5 minutes before unmolding the cakes.
Once cooled, brush the cake with alcohol. Wrap tightly in parchment paper and then foil.
See Pastry Chef Tips and Tricks below on how to feed your cake.
Wrap until ready to eat for Christmas. This cake can last for up to a six weeks if well-wrapped.
