Walnut Coconut Cream Fruitcake

• 1 cup candied cherry, halved
• 4 ounces pineapple slices, cut into thin (about 1/8-inch)
• 1 cup golden raisin
• 2 tablespoons brandy
• 1 34 cups all-purpose flour
• 12 teaspoon baking powder
• 12 teaspoon salt
• 12 teaspoon nutmeg
• 23 cup butter, room temp
• 34 cup sugar
• 1 teaspoon vanilla
• 3 eggs, separated
• 1 12 teaspoons lemon rind, grated
• 1 cup cream of coconut (canned)
• 2 cups walnuts, coarsely broken

1. In large bowl stir together cherries, pineapple slices, raisins and brandy; let stand an hour or longer.
2. On waxed paper, or small bowl, stir together flour, baking powder, salt and nutmeg.
3. In a large bowl, cream butter, sugar and vanilla; Beat in egg yolks till blended.
4. Stir in lemon rind.
5. Add 1/3 of flour mixture and 1/2 of coconut cream and stir til smooth.
6. Repeat stir remaining flour till smooth.
7. Beat egg whites until stiff; fold in .
8. Pour over fruit mixture-stir in walnuts.
9. Spoon into well buttered pans and spread to smooth.
10. Set a shallow pan of hot water on lowest oven rack or floor of oven.
11. Bake at 300F on rack below center of oven until cake tester inserted into center comes out clean- 2 to 2-1/2 hours for 8-1/2 inch by 4-1/2 by 2-1/2 inch pan, or 1-1/2 to 2 hours for small pans.
12. Cool on racks.
13. Store in refrigerator.
14. Slices beautifully and tastes good when cold.
15. Wrap in foil or plastic wrap.
16. Makes 2 large loaves or 5 small loaves.

candied cherry, pineapple, golden raisin, brandy, flour, baking powder, salt, nutmeg, butter, sugar, vanilla, eggs, lemon rind, cream of coconut, walnuts

Taken from www.food.com/recipe/walnut-coconut-cream-fruitcake-322855 (may not work)