Coconut fruitcake
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All-purpose flour |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Salt |
| 1 | pounds | Fruitcake -- mix chopped |
| 1½ | cup | Coconut flakes |
| 1 | cup | Golden raisins |
| 1 | cup | Nuts -- chopped |
| ½ | cup | Butter or margarine |
| 1 | cup | Sugar |
| 3 | eaches | Eggs -- beaten |
| 1 | teaspoon | Lemon extract |
| ½ | cup | Orange juice |
| Additional candies fruit or | ||
| Nuts -- optional | ||
Directions
In a large bowl, combine flour, baking and salt. Add fruitcake mix, coconut, raisins and nuts; mix well. In a mixing bowl, cream butter and sugar. Add eggs and extract; mix well. Stir in the flour mixture alternately with orange juice. Pack into a greased 10 in. tube pan lined with waxed paper. Bake at 250 deg. 2 to 2½ hours or until cake test done. Cool for 10 min. Loosen edges with a sharp knife.
Remove from pan to cool completely on a wire rack. Garnish with candied fruit or nuts if desired. Yield: 12 to 16 servings.
Recipe By : Country Woman