Fruit Cake

Name: Fruit Cake
Ingredients: 2 fresh coconuts, grated (do not use coconut milk); 1 lb. white raisins; 1/2 lb. green cherries; 1/2 lb. red cherries; 1/2 lb. red pineapple; 1/2 lb. green pineapple; 1/2 lb. yellow pineapple; 1 lb. English walnuts; 1 lb. pecans; 1 lb. Brazil nuts; 1 pkg. black walnuts; 1 lb. butter or margarine; 12 eggs; 2 c. sugar

14 ingredients

11 steps

Ingredients

2 fresh coconuts, grated (do not use coconut milk)
1 lb. white raisins
1/2 lb. green cherries
1/2 lb. red cherries
1/2 lb. red pineapple
1/2 lb. green pineapple
1/2 lb. yellow pineapple
1 lb. English walnuts
1 lb. pecans
1 lb. Brazil nuts
1 pkg. black walnuts
1 lb. butter or margarine
12 eggs
2 c. sugar

Directions

1

Cube fruit and chop nuts (not fine) and place in a very large bowl or pan.
2

Cover with 2 cups self-rising flour.
3

Dredge or mix with hands to cover all fruit and nuts with flour.
4

Melt the butter or margarine.
5

Beat the eggs and sugar into the butter. Pour over the fruit.
6

Mix thoroughly until all is covered with butter mixture.
7

Grease and line 2 tube pans or 3 to 4 loaf pans with wax paper. Bake 3 hours at 250°.
8

Wrap in foil or plastic bags.
9

Store in cake tins in refrigerator.
10

Will keep indefinitely.
11

Freezes well.