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Coconut Fruit Cake Recipe
|Butter||1 Cup (16 tbs)|
|Light brown sugar||2 Cup (32 tbs)|
|Sifted flour||3 Cup (48 tbs)|
|Baking powder||1 Teaspoon|
|Cherries||1 1⁄2 Cup (24 tbs), candied|
|Raisins||1 Cup (16 tbs)|
|Candied pineapple||1 1⁄2 Cup (24 tbs), chopped|
|Almonds||1 1⁄2 Cup (24 tbs), blanched|
|Shredded coconut||3 Cup (48 tbs)|
|Orange juice||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 8733 Calories from Fat 3504
% Daily Value*
Total Fat 394 g606.8%
Saturated Fat 201.9 g1009.6%
Trans Fat 0 g
Cholesterol 1329.7 mg
Sodium 2088.4 mg87%
Total Carbohydrates 1244 g414.6%
Dietary Fiber 72.1 g288.6%
Sugars 800.7 g
Protein 130 g260.3%
Vitamin A 146.2% Vitamin C 266.1%
Calcium 134.6% Iron 225.5%
*Based on a 2000 Calorie diet
Line greased 10-inch tube pan or two 9x5x2 1/2-inch loaf pans with heavy brown or waxed paper; grease again.
Cream butter and sugar until light and fluffy; add eggs, one at a time, beating well after each addition.
Sift flour, baking powder and salt together.
Combine fruits, al- monds and coconut in large mixing bowl.
Sift flour mixture over fruit mixture; blend until all fruit is coated with flour.
Stir fruit mixture into creamed mixture alternately with orange juice beginning and ending with fruit mixture; pour into pan.
Bake for 3 to 4 hours or until cake tests done.
Remove from oven; cool.
Wrap in foil or plastic wrap to store.Christmas Fruitcake ...
A traditional holiday fruit-laden cake that's just right for gift-giving.