Wednesday, 1 January 2014

Light Coconut Christmas Fruit Cake

I know this is a little late, Christmas has just passed, but I didn't want to post this recipe until I tried it myself.  This is a very old recipe that my grandmother used to make every year.  I haven't had it in more than twenty years.  I just found this recipe among some of her old recipes in the fall.  I made the cakes in early November and they're supposed to rest for a couple on months before you eat them, so I never actually sampled them until this passed week.  I love Christmas cake and this recipe is likely the reason why.  If you aren't a big fan of Christmas cake but would like to try making one, I would suggest this one because it is really good.  You won't be disappointed.  


1 cup of butter
2 cups brown sugar
4 large eggs
3 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups candied red and green cherries, (1/2 lb.) cut up
1 cup white raisins
1 1/2 cups candied pineapple, (1/2 lb.) chopped
3/4 cup citron or mixed peel, (1/4 lb.) shaved
1 1/2 cups blanched almonds, (1/2 lb.) slivered
3 cups shredded coconut (1/2 lb.)
1 cup orange juice


Heat oven to 275*F.  Line a 10" tube pan or two 9" x 5" x 2 1/2" loaf pans with greased heavy paper or parchment paper.  Cream butter and sugar until light and fluffy.  Add eggs, one at a time, beat well after each addition.  Sift together flour, baking powder and salt and sift over fruit and nuts in a large bowl.  Mix until all the fruit is coated with flour.  Blend fruit and flour mixture into creamed mixture alternately with orange juice, starting and ending with juice.  Pour into prepared pan(s) and bake 3 to 3 1/2 hours for tube pan or 2 1/2 to 3 hours for the loaves. 

Makes one large tube cake or two generous loaves.