Coconut Fruitcake

Name: Coconut Fruitcake
Ingredients: 2 c. all-purpose flour; 1 tsp. baking powder; 1 tsp. salt; 1 lb. chopped fruitcake mix; 1 1/2 c. flaked coconut; 1 c. golden raisins; 1 c. chopped pecans; 1/2 c. butter or margarine; 1 c. sugar; 3 eggs, beaten; 1 tsp. lemon extract; 1/2 c. orange juice; additional candied fruit or pecans (optional)

13 ingredients

10 steps

Ingredients

2 c. all-purpose flour
1 tsp. baking powder
1 tsp. salt
1 lb. chopped fruitcake mix
1 1/2 c. flaked coconut
1 c. golden raisins
1 c. chopped pecans
1/2 c. butter or margarine
1 c. sugar
3 eggs, beaten
1 tsp. lemon extract
1/2 c. orange juice
additional candied fruit or pecans (optional)

Directions

1

In a large bowl, combine flour, baking powder and salt.
2

Add fruitcake mix, coconut, raisins and pecans; mix well.
3

In a mixing bowl, cream butter and sugar.
4

Add eggs and extract; mix well. Stir in flour mixture alternately with orange juice.
5

Pack into a greased 10-inch tube pan lined with waxed paper.
6

Bake at 250° for 2 to 2 1/2 hours, or until cake tests done.
7

Cool for 10 minutes. Loosen edges with a sharp knife.
8

Remove from pan to cool completely on a wire rack.
9

Garnish with candied fruit or pecans, if desired.
10

Yields 12 to 16 servings.