Coconut Fruitcake

• Vegetarian

• Produce

  • 1 cup Golden raisins

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 Candied fruit or nuts and confectioners' sugar
  • 1 tsp Lemon extract
  • 1 tsp Salt
  • 1 cup Sugar

• Nuts & Seeds

  • 1 1/2 cups Coconut, Flaked
  • 1 cup Nuts

• Drinks

  • 1/2 cup Orange juice

• Dairy

  • 1/2 cup Butter

• Desserts

  • 1 lb Candied fruit, mixed

Found on tasteofhome.com

Description

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 3 large eggs
• 1 teaspoon lemon extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup orange juice
• 1 pound chopped mixed candied fruit
• 1-1/2 cups sweetened shredded coconut
• 1 cup golden raisins
• 1 cup chopped nuts
• Additional candied fruit or nuts and confectioners sugar, optional

Directions

• Directions In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with orange juice. Stir in the candied fruit, coconut, raisins and nuts. Press into a greased and waxed paper-lined 10-in. tube pan. Bake at 300° for 80-90 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. If desired, dust with confectioners sugar and sprinkle candied fruit or nuts. Yield: 16 servings. Originally published as Coconut Fruitcake in Country Woman November/December 1993, p33 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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