Pineapple Coconut Fruitcake |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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I really don't care much for fruitcake. That being said, this recipe actually sounds like it might be good. I am adding it here so I can find the recipe to bake for Christmas. I may substitute 1/2 cup coconut rum for half the pineapple juice when I make it. NOTE: Cake needs to mellow for 2 weeks before serving. Ingredients:
1 1/2 cups candied pineapple, diced |
1 1/2 cups light raisins |
1/2 cup orange peel, diced |
1 cup walnuts, chopped (or pecans) |
2 cups flaked coconut |
1 cup butter |
1 cup sugar |
4 eggs |
1 cup pineapple juice |
2 cups flour |
1 teaspoon baking powder |
1 teaspoon salt |
Directions:
1. Preheat oven to 300*. Grease and flour (3) 8 x 4 loaf pans.
2. Mix fruits, nuts and coconut; set aside.
3. Cream butter and sugar until fluffy. Add eggs one at a time, beating well after each. Stir in the pineapple juice.
4. Combine the flour, baking powder and salt. Add this to the creamed butter-sugar mixture.
5. Fold in the combined fruits, nuts & coconut.
6. Spoon into three (3) greased and floured 8 x 4 loaf pans.
7. Bake 300* for 1 1/2 hours.
8. Cool, wrap and store two weeks to mellow.
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