Coconut Fruitcake

• 2 c. all-purpose flour
• 1 tsp. baking powder
• 1 tsp. salt
• 1 lb. chopped fruitcake mix
• 1 1/2 c. flaked coconut
• 1 c. golden raisins
• 1 c. chopped pecans
• 1/2 c. butter or margarine
• 1 c. sugar
• 3 eggs, beaten
• 1 tsp. lemon extract
• 1/2 c. orange juice
• additional candied fruit or pecans (optional)

1. In a large bowl, combine flour, baking powder and salt.
2. Add fruitcake mix, coconut, raisins and pecans; mix well.
3. In a mixing bowl, cream butter and sugar.
4. Add eggs and extract; mix well. Stir in flour mixture alternately with orange juice.
5. Pack into a greased 10-inch tube pan lined with waxed paper.
6. Bake at 250u0b0 for 2 to 2 1/2 hours, or until cake tests done.
7. Cool for 10 minutes. Loosen edges with a sharp knife.
8. Remove from pan to cool completely on a wire rack.
9. Garnish with candied fruit or pecans, if desired.
10. Yields 12 to 16 servings.

flour, baking powder, salt, fruitcake mix, flaked coconut, golden raisins, pecans, butter, sugar, eggs, lemon extract, orange juice, additional candied fruit

Taken from www.cookbooks.com/Recipe-Details.aspx?id=755310 (may not work)