Light Coconut Fruit Cake Recipe
This Light Coconut Fruit Cake is absolutely delightful to pep up weekend holiday. Enjoy as a dessert, the Light Coconut Fruit Cake is sure to catch you by surprise and get you hooked to it.
Ingredients
2 cups (7-oz. package) Baker's Fine-Grated Coconut
2 pounds mixed candied fruit
1 pound pitted dates, cut in small pieces
1 pound white raisins, washed and dried
2 pound candied cherries, cut
1/2 pound walnuts, chopped
2 1/2 cups sifted flour
1/2 pound butter or margarine
1 1/4 cups sugar
6 eggs, unbeaten
1/2 teaspoon Calumet Baking Powder
Dash of salt
1 teaspoon vanilla
Directions
Combine coconut, fruits, and nuts with 1/2 cup of the flour.
Mix well.
Cream butter thoroughly.
Add sugar gradually and cream together until light and fluffy.
Add eggs, one at a time, beating well after each.
Sift remaining flour, the baking powder, and salt together.
Add to cream mixture; blend well.
Blend in vanilla and fruit mixture.
Line bottoms of three 9x5x3-inch loaf pans with heavy brown paper.
Spoon batter into pans up to 1 inch from top.
Bake in slow oven (275°F.) for 1 hour; then bake at 300°F. for 1/2 to 1 hour longer, or until cake tester inserted in center comes out clean.
Mix well.
Cream butter thoroughly.
Add sugar gradually and cream together until light and fluffy.
Add eggs, one at a time, beating well after each.
Sift remaining flour, the baking powder, and salt together.
Add to cream mixture; blend well.
Blend in vanilla and fruit mixture.
Line bottoms of three 9x5x3-inch loaf pans with heavy brown paper.
Spoon batter into pans up to 1 inch from top.
Bake in slow oven (275°F.) for 1 hour; then bake at 300°F. for 1/2 to 1 hour longer, or until cake tester inserted in center comes out clean.
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