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.
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READY IN: 1hr 10mins
YIELD: 3 8" 4" loaf cakes
UNITS: US
INGREDIENTS
Nutrition- 1 1⁄2cups candied pineapple, diced
- 1 1⁄2cups light raisins
- 1⁄2cup orange peel, diced
- 1
- 2cups flaked coconut
- 1cup butter
- 1cup sugar
- 4
- 1cup pineapple juice
- 2cups flour
- 1teaspoon baking powder
- 1teaspoon salt
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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.
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