Walnut Coconut Cream Fruitcake
Source of Recipe
jwallbri@sedona.net (Joanne)
List of Ingredients
1 cup candied cherries, halved
1 container candied pineapple slices (4 oz) cut into thin (about 1/8") wedges
1 cup golden raisins (I prefer more adding cherries or even subbing dried cherries/cranberries for this)
2 tbsp brandy
1 3/4 cups flour
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
2/3 cup butter, room temp
3/4 cup sugar
1 tsp vanilla
3 large eggs, separated
1 1/2 tsp grated lemon rind
1 cup cream of coconut (canned sweetened cream of coconut)
2 cups walnuts, coarsely broken Recipe
In large bowl stir together cherries, pineapple slices, raisins and brandy; let stand an hour or longer. On waxed paper, or small bowl, stir together flour, baking powder, salt and nutmeg. In a large bowl, cream butter, sugar and vanilla; Brat in egg yolks till blended. Stir in lemon rind. Add 1/3 of flour mixture and 1/2 of coconut cream and stir till smooth. Repeat stir remaining flour till smooth. Beat egg whites until stiff;fold in. Pour over fruit mixture-stir in walnuts. Spoon into well buttered pans and spread to smooth. Set a shallow pan of hot water on lowest oven rack or floor of oven. Baked at 300° on rack below center of oven until cake tester inserted into center comes out clean - 2 to 2 1/2 hours for 8 1/2"x4-1/2x2-1/2" pan, or 1 1/2 to 2 hours for small pans. Cool on racks Store in refrigerator. Slices beautifully, and tastes good when cold. Wrap in foil or plastic wrap. Makes 2 large loaves or 5 small loaves.
Dec/2001: I made this after the holidays last year & was sorry I hadn't made any for gift-giving because it was very good!
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