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Walnut Coconut Cream Fruitcake

1 cup candied cherries, halved
4 oz container candied pineapple slices, cut into thin (about 1/8") wedges
1 cup golden raisins
2 Tbs brandy
1 3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
2/3 cup butter, room temp
3/4 cup sugar
1 tsp vanilla
3 large eggs, separated
1 1/2 tsp grated lemon rind
1 cup sweetened cream of coconut (canned)
2 cups coarsely broken walnuts

In large bowl stir together cherries, pineapple slices, raisins and brandy;let stand an hour or longer. On waxed paper, or small bowl, stir together flour, baking powder, salt and nutmeg. In a large bowl, cream butter, sugar and vanilla; beat in egg yolks until blended. Stir in lemon rind. Add 1/3 of flour mixture and 1/2 of coconut cream and stir until smooth. Repeat. Stir in last 1/3 of the flour till smooth. Beat egg whites until stiff; fold in. Pour over fruit mixture and then stir in walnuts. Spoon into well buttered pans and spread to smooth. Set a shallow pan of hot water on lowest oven rack or floor of oven. Bake at 300F on rack below center of oven until cake tester inserted into center comes out clean, 2 to 2 1/2 hours for 8 1/2 inch by 4 1/2 by 2 1/2 inch pan, or 1 1/2 to 2 hours for small pans. Cool on racks. Store in refrig. Slices beautifully, and tastes good when cold. Wrap in foil or plastic wrap.

Yield: 2 Large or 5 Small Loaves

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