Recipe: Coconut Fruitcake

COCONUT FRUITCAKE

2 cups all-purpose flour
1 tsp baking powder
1 tsp salt
1 lb chopped mixed candied fruit (fruitcake mix)
1 1/2 cups coconut flakes
1 cup golden raisins
1 cup nuts, chopped
1/2 cup butter or margarine, softened
1 cup sugar
3 eggs, beaten
1 tsp lemon extract
1/2 cup orange juice
additional candied fruit or nuts (optional garnish)

Preheat oven to 250 degrees F. Grease a 10-inch tube pan and line with waxed paper.

In a large bowl, combine flour, baking and salt. Add fruitcake mix, coconut, raisins, and nuts; mix well; set aside.

In a mixing bowl, cream butter and sugar. Add eggs and extract; mix well. Stir in the flour mixture alternately with orange juice. Pack into the prepared tube pan.

Bake at 250 degrees F for 2 to 2 1/2 hours or until cake test done. Cool for 10 minutes. Loosen edges with a sharp knife. Remove from pan to cool completely on a wire rack.

Garnish with candied fruit or nuts if desired.

Servings: 12-16
Source: Country Woman Magazine