Walnut Coconut Cream Fruitcake

Submitted by Chef MB

"Another one from my enormous collections of clippings. Can't wait to try it--I love fruitcake! Prep time includes soaking the fruit."

 

• Ready In: 4hrs
• Ingredients: 15
• Yields: 2 loaves
• Serves: 32

ingredients

• 1 cup candied cherry, halved
• 4 ounces pineapple slices, cut into thin (about 1/8-inch)
• 1 cup golden raisin
• 2 tablespoons brandy
• 1 3⁄4 cups all-purpose flour
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon nutmeg
• 2⁄3 cup butter, room temp
• 3⁄4 cup sugar
• 1 teaspoon vanilla
• 3 eggs, separated
• 1 1⁄2 teaspoons lemon rind, grated
• 1 cup cream of coconut (canned)
• 2 cups walnuts, coarsely broken

directions

1. In large bowl stir together cherries, pineapple slices, raisins and brandy; let stand an hour or longer.
2. On waxed paper, or small bowl, stir together flour, baking powder, salt and nutmeg.
3. In a large bowl, cream butter, sugar and vanilla; Beat in egg yolks till blended. Stir in lemon rind.
4. Add 1/3 of flour mixture and 1/2 of coconut cream and stir til smooth. Repeat stir remaining flour till smooth.
5. Beat egg whites until stiff; fold in .
6. Pour over fruit mixture-stir in walnuts.
7. Spoon into well buttered pans and spread to smooth.
8. Set a shallow pan of hot water on lowest oven rack or floor of oven. Bake at 300°F on rack below center of oven until cake tester inserted into center comes out clean- 2 to 2-1/2 hours for 8-1/2 inch by 4-1/2 by 2-1/2 inch pan, or 1-1/2 to 2 hours for small pans.
9. Cool on racks. Store in refrigerator. Slices beautifully and tastes good when cold. Wrap in foil or plastic wrap. Makes 2 large loaves or 5 small loaves.