Walnut Coconut Cream Fruitcake |
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Prep Time: 1 Minutes Cook Time: 2 Minutes |
Ready In: 3 Minutes Servings: 4 |
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Another one from my enormous collections of clippings. Can't wait to try it-I love fruitcake! Prep time includes soaking the fruit. Ingredients:
1 cup candied cherry, halved |
4 ounces pineapple slices, cut into thin (about 1/8-inch) |
1 cup golden raisin |
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, room temp |
3/4 cup sugar |
1 teaspoon vanilla |
3 eggs, separated |
1 1/2 teaspoons lemon rind, grated |
1 cup cream of coconut (canned) |
2 cups walnuts, coarsely broken |
Directions:
1. In large bowl stir together cherries, pineapple slices, raisins and brandy; let stand an hour or longer.
2. On waxed paper, or small bowl, stir together flour, baking powder, salt and nutmeg.
3. In a large bowl, cream butter, sugar and vanilla; Beat in egg yolks till blended. Stir in lemon rind.
4. Add 1/3 of flour mixture and 1/2 of coconut cream and stir til smooth. Repeat stir remaining flour till smooth.
5. Beat egg whites until stiff; fold in .
6. Pour over fruit mixture-stir in walnuts.
7. Spoon into well buttered pans and spread to smooth.
8. Set a shallow pan of hot water on lowest oven rack or floor of oven. Bake at 300°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 inch by 4-1/2 by 2-1/2 inch pan, or 1-1/2 to 2 hours for small pans.
9. Cool on racks. Store in refrigerator. Slices beautifully and tastes good when cold. Wrap in foil or plastic wrap. Makes 2 large loaves or 5 small loaves.
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