This is a print preview of "Pineapple Coconut Fruitcake" recipe.

Pineapple Coconut Fruitcake Recipe
by CookEatShare Cookbook

Pineapple Coconut Fruitcake
Rating: 4.5/5
Avg. 4.5/5 1 vote
 
  Servings: 12

Ingredients

  • 1 1/2 c. diced candied pineapple
  • 1 1/2 c. light raisins
  • 1/2 c. candied red cherries, diced
  • 1/2 c. candied green cherries, diced
  • 1 (7 ounce.) pkg. flaked coconut
  • 1 c. minced walnuts
  • 1/2 c. butter
  • 1 c. sugar
  • 4 Large eggs
  • 1/2 c. pineapple juice
  • 2 1/2 c. sifted flour
  • 1 teaspoon baking pwdr
  • 1/2 teaspoon salt, optional

Directions

  1. Combine first 6 ingredients. Cream butter with sugar till fluffy. Add in Large eggs, beating well after each. Stir in pineapple juice. Sift together flour, baking pwdr and salt. Add in to sugar mix. Fold into fruit mix. Spoon into greased and floured tube pan. Bake at 300 degrees for 1 hour or possibly till browned. Remove from oven and cold on wire racks. Wrap in rum or possibly brandy soaked cheesecloth and cover with aluminum foil. Keep in a cold dry area.