Coconut Fruitcake

Name: Coconut Fruitcake
Ingredients: 1/2 cup butter, softened; 1 cup sugar; 3 large eggs; 1 teaspoon lemon extract; 2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon salt; 1/2 cup orange juice; 1 pound chopped mixed candied fruit; 1-1/2 cups sweetened shredded coconut; 1 cup golden raisins; 1 cup chopped nuts; Additional candied fruit or nuts and confectioners' sugar, optional

13 ingredients

2 steps

Ingredients

1/2 cup butter, softened
1 cup sugar
3 large eggs
1 teaspoon lemon extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup orange juice
1 pound chopped mixed candied fruit
1-1/2 cups sweetened shredded coconut
1 cup golden raisins
1 cup chopped nuts
Additional candied fruit or nuts and confectioners' sugar, optional

Directions

1

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with orange juice. Stir in the candied fruit, coconut, raisins and nuts.
2

Press into a greased and waxed paper-lined 10-in. tube pan. Bake at 300° for 80-90 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. If desired, dust with confectioners' sugar and sprinkle candied fruit or nuts.