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Coconut Fruitcake

TOTAL TIME: Prep: 20 min. Bake: 80 min. + cooling YIELD: 16 servings.
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

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

  • 1. 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. If desired, dust with confectioners' sugar and sprinkle candied fruit or nuts.

Nutrition Facts

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