Category - Cakes

WALNUT COCONUT CREAM FRUITCAKE

    Walnut Coconut Cream Fruitcake

    1 cup candied cherries, halved
    1 (4 ounce) container candied pineapple slices, cut
        into thin (about 1/8-inch) wedges
    1 cup golden raisins
    2 tablespoons brandy
    1 3/4 cups all-purpose flour
    1/2 teaspoon baking powder
    1/2 teaspoon salt
    1/2 teaspoon nutmeg
    2/3 cup butter, at room temperature
    3/4 cup granulated sugar
    1 teaspoon vanilla extract
    3 large eggs, separated
    1 1/2 teaspoons 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 wax paper, or in small bowl, stir together flour, baking powder, salt and nutmeg.

    In a large bowl, cream butter, sugar and vanilla extract; 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 remaining flour until smooth.

    Beat egg whites until stiff; fold in to batter. Pour over fruit mixture, 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 300 degrees F 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 x 4 1/2 x 2 1/2 inch pan, or 1 1/2 to 2 hours for small pans. Cool on racks. Wrap in foil or plastic wrap. Store in refrigerator.

    This fruitcake slices beautifully, and tastes good when cold.

    Makes 2 large loaves or 5 small loaves.


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