Walnut Coconut Cream Fruitcake - Fruitcakes Recipes - Recipes for Fruitcakes

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Recipe for Walnut Coconut Cream Fruitcake from the Fruitcakes section.

Walnut Coconut Cream Fruitcake

1 cup candied cherries, halved
1 (4 ounce) container candied pineapple slices, cut
    into thin (about 1/8-inch) wedges
1 cup golden raisins
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, at room temperature
3/4 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs, separated
1 1/2 teaspoons grated lemon rind
1 cup sweetened cream of coconut (canned)
2 cups coarsely broken walnuts

In large bowl stir together cherries, pineapple slices, raisins and brandy; let stand an hour or longer.

On wax paper, or in small bowl, stir together flour, baking powder, salt and nutmeg.

In a large bowl, cream butter, sugar and vanilla extract; Beat in egg yolks until blended. Stir in lemon rind. Add 1/3 of flour mixture and 1/2 of coconut cream and stir until smooth. Repeat stir remaining flour until smooth.

Beat egg whites until stiff; fold in to batter. Pour over fruit mixture, then stir in walnuts. Spoon into well buttered pans and spread to smooth. Set a shallow pan of hot water on lowest oven rack or floor of oven. Bake at 300 degrees 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 x 4 1/2 x 2 1/2 inch pan, or 1 1/2 to 2 hours for small pans. Cool on racks. Wrap in foil or plastic wrap. Store in refrigerator.

This fruitcake slices beautifully, and tastes good when cold.

Makes 2 large loaves or 5 small loaves.



We hope you enjoy your freshly made Walnut Coconut Cream Fruitcake. This recipe came from Fruitcakes's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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