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:
1hr 10mins
Yields:
Units:

ingredients

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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@Sweet PQ
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@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."
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  1. 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.
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