Coconut fruit cake recipe
Coconut Fruit Cake recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼
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♼ Recipe origin is unknown.
Ingredients
| 100 g | dessicated coconut |
| 100 g | mixed candied peel, finely chopped |
| 1 tsp | lemon zest |
| 2 tsp | orange zest |
| 6 tbsp | milk, replace up to 3 tbsp with sweet sherry or Marsala if wished |
| 150 g | unsalted butter, softened |
| 150 g | caster sugar |
| 3 medium | eggs, beaten |
| 175 g | self-raising flour |
| 75 g | glacÚ cherries, halved or quartered |
| 225 g | sultanas |
Instructions
Place the coconut and mixed peel into a bowl with the milk and sherry (if used) and allow to soak for 1-2 hours, maximum. The longer it is soaked, the more moisture will be absorbed by the coconut and it will become quite soft.
Preheat oven to Gas Mark 2, 170░C, 325░F. Lightly grease an 8-inch, 20cm cake tin.
Cream the butter and sugar together in a bowl until light and fluffy. Add the eggs, a little at a time, and beat in. Add the flour and beat well.
Stir in the coconut mixture together with any liquid present. Add the cherries and sultanas and mix only until well distributed.
Spoon mixture into tin and bake for about 1╝ hours or until golden brown and firm. Test with skewer in centre if done.
Cool in tin for about 10 minutes and then turn out to a wire rack to cool completely. If not eating immediately, store in an airtight container.
About this recipe:
Another that I believed to have been previously posted but which appears to have been missed.
Preparation time:
ca. 20 min
Resting time:
ca. 2 hrs
Grade of difficulty:
easy
Calories per portion:
n/a
Reference: Coconut fruit cake recipe
Recipe type: xarchivex
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