Coconut Fruitcake
Coconut Fruitcake is an impressive dinner. Made with 2 c. all-purpose flour, 1 tsp. baking powder, 1 tsp. salt, 1 lb. chopped fruitcake mix and 1 1/2 c. flaked coconut, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π Recipe adapted from RecipeNLG-Full
In a large bowl, combine flour, baking powder and salt.
Add fruitcake mix, coconut, raisins and pecans; mix well.
In a mixing bowl, cream butter and sugar.
Add eggs and extract; mix well. Stir in flour mixture alternately with orange juice.
Pack into a greased 10-inch tube pan lined with waxed paper.
Bake at 250Β° for 2 to 2 1/2 hours, or until cake tests done.
Cool for 10 minutes. Loosen edges with a sharp knife.
Remove from pan to cool completely on a wire rack.
Garnish with candied fruit or pecans, if desired.
Yields 12 to 16 servings.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment