Pineapple Coconut Fruitcake
MAKE IT SHINE!
ADD YOUR PHOTO
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
- Yields:
- Units:
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
- Preheat oven to 300*. Grease and flour (3) 8" x 4" loaf pans.
- Mix fruits, nuts and coconut; set aside.
- Cream butter and sugar until fluffy. Add eggs one at a time, beating well after each. Stir in the pineapple juice.
- Combine the flour, baking powder and salt. Add this to the creamed butter-sugar mixture.
- Fold in the combined fruits, nuts & coconut.
- Spoon into three (3) greased and floured 8" x 4" loaf pans.
- Bake @ 300* for 1 1/2 hours.
- Cool, wrap and store two weeks to mellow.
MY PRIVATE NOTES
Add a Note
Advertisement
Advertisement
RECIPE MADE WITH LOVE BY
@Sweet PQ
Contributor
@Sweet PQ
Contributor
"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."
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by:
-
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.
