Macadamia Nut Fruitcake

Name: Macadamia Nut Fruitcake
Ingredients: 1 (16 oz.) jar maraschino cherries, drained; 1 lb. candied pineapple, chopped; 1/2 lb. whole Macadamia nuts; 1 c. flaked coconut; 1/2 c. all-purpose flour; 3 eggs; 1/2 c. sugar; 2 Tbsp. vanilla; 3/4 c. all-purpose flour; 1/2 tsp. baking soda; 1/2 tsp. salt; 2 Tbsp. grated lemon rind

12 ingredients

9 steps

Ingredients

1 (16 oz.) jar maraschino cherries, drained
1 lb. candied pineapple, chopped
1/2 lb. whole Macadamia nuts
1 c. flaked coconut
1/2 c. all-purpose flour
3 eggs
1/2 c. sugar
2 Tbsp. vanilla
3/4 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
2 Tbsp. grated lemon rind

Directions

1

Combine first 5 ingredients; toss gently.
2

Set aside.
3

Combine eggs, sugar and vanilla; beat at medium speed of an electric mixer until well blended.
4

Combine 3/4 cup flour, soda, salt and lemon rind; gradually add to egg mixture, beating until smooth.
5

Stir Macadamia nut mixture into batter.
6

Spoon batter into a greased and wax paper lined 9 x 5 x 3-inch loaf pan.
7

Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
8

Cool in pan 10 minutes.
9

Remove from pan and let cool completely on a wire rack.