Pineapple Coconut Fruitcake

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: 1 hr 10 mins
• 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.