Coconut Fruitcake

• 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
• Additional candied fruit or nuts and confectioners' sugar, optional

1. 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.
2. Press into a greased and waxed paper-lined 10-in. tube pan. Bake at 300u0b0 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.

butter, sugar, eggs, lemon, flour, baking powder, salt, orange juice, mixed candied fruit, coconut, golden raisins, nuts, nuts

Taken from www.tasteofhome.com/recipes/coconut-fruitcake/ (may not work)