COCONUT FRUITCAKE

Coconut Fruitcake image

A neighbor gave me this recipe when we first moved to this small town, saying it dated back to the 1800s and everybody in the area made it. I soon discovered why when I took a taste...and I'm not a fruitcake fan! -Lorraine Groh, Ferryville, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 1h40m

Yield 16 servings.

Number Of Ingredients 13

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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

Steps:

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.

Nutrition Facts :

*** Explore more Coconut Fruitcake Recipes »

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