Pineapple Coconut Fruitcake

Submitted by Sweet PQ?

"I really don't care much for fruitcake. That being said, this recipe actually sounds like it might be good. I am adding it here so I can find the recipe to bake for Christmas. I may substitute 1/2 cup coconut rum for half the pineapple juice when I make it. NOTE: Cake needs to mellow for 2 weeks before serving."

 

• Ready In: 1hr 10mins
• Ingredients: 12
• Yields: 3 8" 4" loaf cakes

ingredients

• 1 1⁄2 cups candied pineapple, diced
• 1 1⁄2 cups light raisins
• 1⁄2 cup orange peel, diced
• 1 cup walnuts, chopped (or pecans)
• 2 cups flaked coconut
• 1 cup butter
• 1 cup sugar
• 4 eggs
• 1 cup pineapple juice
• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon salt

directions

1. Preheat oven to 300*. Grease and flour (3) 8" x 4" loaf pans.
2. Mix fruits, nuts and coconut; set aside.
3. Cream butter and sugar until fluffy. Add eggs one at a time, beating well after each. Stir in the pineapple juice.
4. Combine the flour, baking powder and salt. Add this to the creamed butter-sugar mixture.
5. Fold in the combined fruits, nuts & coconut.
6. Spoon into three (3) greased and floured 8" x 4" loaf pans.
7. Bake @ 300* for 1 1/2 hours.
8. Cool, wrap and store two weeks to mellow.