Taste of Home Coconut Fruit Cake

Ready or not those holidays are right around the corner! I know I’m not ready yet although I do enjoy big dinners with family and friends. I’m always looking for something new to serve as appetizers or desserts.  If I change my main menu much I’ll be in big trouble with my family.
Although I’m not a fruitcake person I have to say this fruitcake was really good. I shared with my parents and they too agreed it was very good and a recipe worth keeping! It’s not super dense like most fruit cakes but it is packed full of lots of goodies! This could very easily be made in the small loaf pans and would be a great hostess gift or giving to co-workers or neighbors.

INGREDIENTS
1/2 cup butter, softened
1 cup sugar
3 large eggs
1 teaspoon lemon extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup orange juice
1 pound chopped mixed candied fruit
1 1/2 cups sweetened shredded coconut
1 cup golden raisins
1 cup chopped nuts, pecans or walnuts

DIRECTIONS
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 the extract. Combine the flour baking powder and salt. Gradually add to the creamed mixture alternating with the orange juice. Stir in the candied fruit, coconut, raisins, and nuts.
Press into a greased 10-inch tube pan. Bake at 300 degrees for 80 to 90 minutes or until a toothpick inserted comes out clean. Cool for ten minutes before removing from the pan to a wire rack. Let cool completely. If desired you can sprinkle with powdered sugar.

Enjoy!