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Coconut Fruitcake Recipe

  • 16servings
  • 100minutes
  • 370calories

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H, C, D, P
MineralsSelenium, Copper, Natrium, Fluorine, Manganese, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup butter, softened

  2. 1 cup sugar

  3. 3 eggs

  4. 1 teaspoon lemon extract

  5. 2 cups all-purpose flour

  6. 1 teaspoon baking powder

  7. 1 teaspoon salt

  8. 1/2 cup orange juice

  9. 1 pound chopped mixed candied fruit

  10. 1-1/2 cups flaked coconut

  11. 1 cup golden raisins

  12. 1 cup chopped nuts

  13. Additional candied fruit or nuts, optional

Instructions Jump to Ingredients ↑

  1. Coconut Fruitcake Recipe photo by Taste of Home 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.

  2. 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. Garnish with candied fruit or nuts if desired. Yield: 16 servings.

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