Best Ever Coconut Fruit Cake
- 1/2 lb. candied pineapple (red and green)
- 1/2 lb. candied cherries (red and green)
- 1 qt. pecans, coarsely chopped
- 1 lb. dates, coarsely chopped
- 1 c. sugar
- 1 fresh coconut, finely grated (save milk)
- 4 eggs
- 1 tsp. vanilla
- 1 c. all-purpose flour
- 1/2 tsp. salt
- 1 tsp. baking powder
- 1/2 c. apricot brandy
- Save 4 pieces of pineapple, 6 red and 6 green cherries and 1 dozen pecan halves to garnish top.
- Chop rest of fruit and pecans. Grate coconut and add dates.
- Add the coconut milk to the fruit. Refrigerate overnight.
- Next day put fruit in large pan and mix well.
- Add sugar, well beaten eggs and vanilla.
- Sift flour, salt and baking powder and combine thoroughly with fruit mixture. Grease tube pan with shortening and line with 2 layers of brown paper cut to fit bottom of pan.
- Grease paper lining and flour lightly.
- Pour mixture into pan; garnish and bake at 300u0b0 for 15 minutes, then at 325u0b0 for 1 hour or longer.
- Test with straw for doneness.
- Let cool 20 minutes, then peel off paper and place on wire rack until completely cooled.
- Pour 1/2 cup of apricot brandy over cake and wrap well in foil.
- Every so often pour 1/2 cup brandy over the cake and keep in airtight container in cool place until ripened.
- Bake last of November in order for it to be ripe at Christmas.
- This cake is delicious.
candied pineapple, candied cherries, pecans, dates, sugar, fresh coconut, eggs, vanilla, flour, salt, baking powder, apricot brandy
Taken from www.cookbooks.com/Recipe-Details.aspx?id=361303 (may not work)