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.