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Walnut Coconut Cream Fruitcake

This fruitcake slices beautifully, and tastes good when cold.


  • 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


  1. In large bowl stir together cherries, pineapple slices, raisins and brandy; let stand an hour or longer.
  2. On wax paper, or in small bowl, stir together flour, baking powder, salt and nutmeg.
  3. In a large bowl, cream butter, sugar and vanilla extract; Beat in egg yolks until blended.
  4. Stir in lemon rind.
  5. Add 1/3 of flour mixture and 1/2 of coconut cream and stir until smooth. Repeat.
  6. Sir remaining flour until smooth.
  7. Beat egg whites until stiff; fold in to batter. Pour over fruit mixture, then stir in walnuts.
  8. Spoon into well buttered pans and spread to smooth.
  9. Set a shallow pan of hot water on lowest oven rack or floor of oven.
  10. 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.
  11. Cool on racks.
  12. Wrap in foil or plastic wrap.
  13. Store in refrigerator.

Yield: 2 large loaves or 5 small loaves

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