COCONUT FRUITCAKE
A neighbor gave me this recipe when we first moved to this small town, saying it dated back to the 1800s and everybody in the area made it. I soon discovered why when I took a taste...and I'm not a fruitcake fan! -Lorraine Groh, Ferryville, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with orange juice. Stir in the candied fruit, coconut, raisins and nuts., Press into a greased and waxed paper-lined 10-in. tube pan. Bake at 300° for 80-90 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. If desired, dust with confectioners' sugar and sprinkle candied fruit or nuts.
Nutrition Facts :
WHITE COCONUT FRUITCAKE
Make and share this White Coconut Fruitcake recipe from Food.com.
Provided by Olha7397
Categories Dessert
Time 2h45m
Yield 2 8x4inch loaves
Number Of Ingredients 16
Steps:
- Preheat the oven to 300°F Grease two 8 x 4-inch loaf pans and line them with parchment paper.
- In a large bowl, cream together the butter and sugar. Add the milk and beat until light and fluffy. In another bowl, combine the coconut, nuts, raisins, candied fruits, and lemon zest. Add 1/2 cup of the flour and mix well. In a separate bowl combine the remaining flour with the baking powder and salt. Add the fruits and the flour mixture to the creamed mixture and stir to combine thoroughly. In another bowl, beat the egg whites until stiff. Fold the whites and vanilla into the batter until well blended. Turn the batter into the prepared pans, spreading it evenly.
- Bake for 2 hours 15 minutes or until a skewer inserted into the center of the cakes comes out clean. Cool in the pans for 15 minutes. Turn the cakes out of the pans and finish cooling on a wire rack. To keep, wrap in plastic and store for up to 4 weeks. Makes 2 loaf cakes.
- The Great Holiday Baking Book.B. Ojakangas.
Nutrition Facts : Calories 4306.2, Fat 178.1, SaturatedFat 102.2, Cholesterol 301.9, Sodium 2034.4, Carbohydrate 639.5, Fiber 22.4, Sugar 423.7, Protein 65.5
COCONUT FRUITCAKE
This is another of those family recipes that I copied when I was a teen for my own recipe collection. Hope you enjoy it!
Provided by Cindy Lynn
Categories Dessert
Time 2h30m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Cream sugar and butter together.
- Add eggs one at a time and milk.
- Add sifted ingredients.
- Add cherries, raisins and coconut making sure they are completely covered with batter.
- Then add nuts and vanilla.
- Batter will be very thick.
- Cut a piece of cardboard the size of bottom of loaf pan and put in pan.
- Line with wax paper.
- Then grease well.
- Spoon batter into pan.
- Bake at 300 deg F.
- for approximately 2 hours.
FRUITCAKE COOKIE SANDWICHES
Steps:
- For the cookies: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and grease with butter.
- In a stand mixer fitted with the paddle attachment, combine the butter, brown sugar, granulated sugar and vanilla. Beat on medium speed until light and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl after each addition.
- In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger and salt. Add the dry ingredients to the wet ingredients, and mix on low speed until just combined, being careful to avoid over-mixing. Fold in the oats, apples, cherries and dates. Portion out the dough onto the prepared baking sheet (about 20 cookies), and bake until the edges are golden, 10 minutes.
- For the filling: In a stand mixer fitted with the paddle attachment, beat the cream cheese, butter and confectioners' sugar on low speed until smooth and fluffy. Transfer the filling to a pastry bag and pipe the filling onto half of the cookies. Place the other half of the cookies on the filling to make the sandwiches.
COCONUT FRUITCAKE COOKIES
Brimming with candied fruit, coconut and pecans, these sweet morsels resemble fruitcakes. My grandmother would bake and serve the cookies in decorated miniature paper or foil muffin liners, and I have carried on the tradition.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the first five ingredients. Stir in milk. Fill paper-lined miniature muffin cups two-thirds full. , Bake at 300° for 20-25 minutes or until brown. Cool for 10 minutes before removing from pans to wire racks to cool completely. Let stand for 24 hours in an airtight container at room temperature before serving.
Nutrition Facts : Calories 151 calories, Fat 8g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 34mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
NEVER FAIL FRUIT CAKE
'Tis the season for fruitcake! This one is more candy than cake and oh so delicious. Keep it in the refrigerator indefinitely. Really.
Provided by Cathy Brisco
Categories Desserts Cakes Holiday Cake Recipes
Time 1h50m
Yield 30
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 10 inch tube pan. Line bottom of pan with greased parchment paper. Set aside.
- Chop fruit and nuts in a large mixing bowl. Add coconut and mix well with hands. Stir in flour, then sweetened condensed milk. Blend well.
- Pack firmly in prepared tube pan. Bake for 1 1/2 hours. Remove from oven. Run knife around edge of cake and remove rim of pan. When barely warm, remove tube bottom and paper from cake.
Nutrition Facts : Calories 451 calories, Carbohydrate 64.3 g, Cholesterol 8.9 mg, Fat 21.7 g, Fiber 5.7 g, Protein 4.8 g, SaturatedFat 10.3 g, Sodium 139.3 mg, Sugar 53.5 g
JAPANESE FRUIT CAKE II
My mother used to make one of these every Thanksgiving and Christmas. It is sinfully rich and fattening.
Provided by Pat K.
Categories Desserts Cakes Fruitcake Recipes
Time 1h40m
Yield 48
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 4 (9 inch) round cake pans. Toss together the raisins, coconut and pecans in 1 cup of the flour until coated. Set aside.
- Cream butter and 2 cups sugar until light and fluffy. Beat in yolks one at a time. Sift together remaining 2 cups flour, baking powder, cinnamon, nutmeg and cloves. Add to creamed mixture, alternating with milk, mix until blended. Fold in raisin, pecan and coconut mixture.
- In a clean bowl, whip egg whites until stiff peaks develop. Fold into batter until no streaks remain.
- Divide batter into four 9 inch baking pans (about 1 1/2 to 2 cups per pan). Bake in preheated oven for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes, then turn out onto wire racks to finish cooling.
- To make the filling: Mix 2 cups sugar and 1/4 cup flour in a saucepan, add water and stir until dissolved. Chop lemons and oranges into small pieces and add to saucepan. Bring to a boil and cook until thick, about 10 minutes. Add 2 cups coconut. Allow to cool.
- Assemble cake with filling between layers, and ending with filling on top.
Nutrition Facts : Calories 211.2 calories, Carbohydrate 34 g, Cholesterol 36.2 mg, Fat 8.2 g, Fiber 1.8 g, Protein 2.6 g, SaturatedFat 4.5 g, Sodium 86 mg, Sugar 24.1 g
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