Pineapple Coconut Fruitcake -- Quad-Cities Online Recipe Book
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Pineapple Coconut Fruitcake

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Ingredients

1-1/2 cups candied pineapple
1-1/2 cups golden raisins
1 package (7-ounces) flaked coconut
1 cup chopped walnuts or pecans
1/2 cup butter
1 cup sugar
4 eggs
1/2 cup pineapple juice
2-1/2 cups sifted flour
1 teaspoon baking powder
1/2 teaspoon salt
Brandy

Instructions

Combine pineapple, raisins, coconut and nuts. Cream butter and sugar with mixer until fluffy. Add eggs, beating well after each addition. Stir in pineapple juice. Sift flour, baking powder and salt; add to sugar mixture. Fold into fruit mixture. Spoon into two greased and floured 8x5-inch loaf pans. Bake at 300 degrees for 1-1/2 hours. Cool. Remove from pans. If desired, wrap each loaf in brandy soaked cheesecloth, overwrap with foil and store in a cool place for three days. Moisten once or twice.

Mary Tiesman
Rock Island




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