Serves: 12
Total Calories: 373
In a large bowl, combine flour, baking powder and salt. Add fruitcake mix, coconut, raisins and nuts mix well. 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 a greased 10-in. tube pan lined with waxed paper. Bake at 250° for 2 to 2-1/2 hours or until cake tests 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.
© Copyright Reiman Publications, 1993-1997
This Coconut Fruitcake recipe is from the Taste of Home Family Favorites Cookbook. Download this Cookbook today.
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