Coconut Fruit Cake
|Butter||1 Cup (16 tbs)|
|Light brown sugar||2 Cup (32 tbs)|
|Sifted flour||3 Cup (48 tbs)|
|Baking powder||1 Teaspoon|
|Cherries||1 1⁄2 Cup (24 tbs), candied|
|Raisins||1 Cup (16 tbs)|
|Candied pineapple||1 1⁄2 Cup (24 tbs), chopped|
|Almonds||1 1⁄2 Cup (24 tbs), blanched|
|Shredded coconut||3 Cup (48 tbs)|
|Orange juice||1 Cup (16 tbs)|
Preheat oven to 275 degrees.
Line greased 10-inch tube pan or two 9x5x2 1/2-inch loaf pans with heavy brown or waxed paper; grease again.
Cream butter and sugar until light and fluffy; add eggs, one at a time, beating well after each addition.
Sift flour, baking powder and salt together.
Combine fruits, al- monds and coconut in large mixing bowl.
Sift flour mixture over fruit mixture; blend until all fruit is coated with flour.
Stir fruit mixture into creamed mixture alternately with orange juice beginning and ending with fruit mixture; pour into pan.
Bake for 3 to 4 hours or until cake tests done.
Remove from oven; cool.
Wrap in foil or plastic wrap to store.Christmas Fruitcake ...
A traditional holiday fruit-laden cake that's just right for gift-giving.