Light Coconut Christmas Cake

Name: Light Coconut Christmas Cake
Ingredients: 1 cup butter; 2 cups sugar; 6 eggs; 1 tsp vanilla; 1 tsp almond extract; 2 1/2 cups flour; 4 tsp baking powder; 1 1/4 cups crushed pineapple (not drained); 2 lbs sultana raisins (about 7 cups); 1 lb shredded coconut (about 4 cups); 1/2 lb citron peel (I used a small container - 250 g - but you could use a larger one); 1/2 lb halved candied cherries (about 2 cups - I used some cherries, some cranberries, some chopped dried apricots, a few dates); 1 cup sliced almonds; 1/4 cup brandy or fruit juice (you could just use more of the juice from the pineapple)

AuthorJulie

Yields1 Serving

1 cup butter

2 cups sugar

6 eggs

1 tsp vanilla

1 tsp almond extract

2 1/2 cups flour

4 tsp baking powder

1 1/4 cups crushed pineapple (not drained)

2 lbs sultana raisins (about 7 cups)

1 lb shredded coconut (about 4 cups)

1/2 lb citron peel (I used a small container - 250 g - but you could use a larger one)

1/2 lb halved candied cherries (about 2 cups - I used some cherries, some cranberries, some chopped dried apricots, a few dates)

1 cup sliced almonds

1/4 cup brandy or fruit juice (you could just use more of the juice from the pineapple)

Cream butter and sugar. Add eggs and flavorings. Sift 1 1/2 cups of the flour and baking powder. Combine the fruit and nuts with the remainder of the flour (1 cup). Add the pineapple and brandy alternately with the flour and baking powder. Stir in the fruit and nut mixture. Bake in 2 loaf pans at 275 degrees for about 3 hours with a pan of water in the oven. Wrap in brandy soaked cheesecloth for a month in a cool place.

Categorycake