Southern Coconut Almond Fruit Cake Recipe
My longing for Southern Coconut Almond Fruitcake strengthened during high school days. It is an effortless Dessert. The marriage of the irresistible flavors of Fruits with other ingredients is the secret to this Southern Coconut Almond Fruitcake. This delicious awaits you, try it right away!.
Ingredients
1 cup golden raisins
1/4 cup dry sherry
1 4-ounce container diced candied citron
1 4-ounce container diced candied lemon peel
1 4-ounce container candied pineapple diced
1 3 1/2-ounce can flaked coconut
All-purpose flour
2 cups sugar
1 cup butter or margarine softened
5 eggs
1/4 teaspoon ground ginger
2 4-ounce cans slivered blanched almonds toasted
1 4 1/2-ounce can blanched whole almonds
Directions
1. Line 9-inch tube pan or five 5 3/4 by 31/4" loaf pans with foil. In small bowl, mix raisins and sherry; let stand.
2. In bowl, combine citron, lemon peel, pineapple, coconut, and 1 cup flour.
3. Preheat oven to 300°F. In large bowl with mixer at low speed, beat sugar with butter or margarine just until blended. Increase speed to high; beat until light and fluffy, constantly scraping bowl. Add eggs, ginger, and 2 cups flour; at low speed, beat until well mixed, constantly scraping bowl. Beat at high speed 3 minutes, occasionally scraping bowl. Stir in candied-fruit mixture, raisin mixture, and toasted slivered almonds.
4. Spoon batter into pan. Arrange whole blanched almonds on top of batter.
5. Bake tube cake 2 1/2 hours, loaf cakes 1 hour and 25 minutes, or until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack; remove cake from pan and carefully peel off foil. Press any loosened nuts back into cake. Wrap fruitcake; refrigerate overnight so cake will be firm and easy to slice.
2. In bowl, combine citron, lemon peel, pineapple, coconut, and 1 cup flour.
3. Preheat oven to 300°F. In large bowl with mixer at low speed, beat sugar with butter or margarine just until blended. Increase speed to high; beat until light and fluffy, constantly scraping bowl. Add eggs, ginger, and 2 cups flour; at low speed, beat until well mixed, constantly scraping bowl. Beat at high speed 3 minutes, occasionally scraping bowl. Stir in candied-fruit mixture, raisin mixture, and toasted slivered almonds.
4. Spoon batter into pan. Arrange whole blanched almonds on top of batter.
5. Bake tube cake 2 1/2 hours, loaf cakes 1 hour and 25 minutes, or until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack; remove cake from pan and carefully peel off foil. Press any loosened nuts back into cake. Wrap fruitcake; refrigerate overnight so cake will be firm and easy to slice.
