"Best Ever" Coconut Fruit Cake Recipe

Name: "Best Ever" Coconut Fruit Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb. candied pineapple (red and green); 1/2 lb. candied cherries (red and green); 1 qt. pecans, coarsely chopped; 1 lb. dates, coarsely chopped; 1 c. sugar; 1 fresh coconut, finely grated (save milk); 4 eggs; 1 tsp. vanilla; 1 c. all-purpose flour; 1/2 tsp. salt; 1 tsp. baking powder; 1/2 c. apricot brandy

Servings: persons

1/2 lb. candied pineapple (red and green)
1/2 lb. candied cherries (red and green)
1 qt. pecans, coarsely chopped
1 lb. dates, coarsely chopped
1 c. sugar
1 fresh coconut, finely grated (save milk)
4 eggs
1 tsp. vanilla
1 c. all-purpose flour
1/2 tsp. salt
1 tsp. baking powder
1/2 c. apricot brandy

1
Save 4 pieces of pineapple, 6 red and 6 green cherries and 1 dozen pecan halves to garnish top.
2
Chop rest of fruit and pecans. Grate coconut and add dates.
3
Add the coconut milk to the fruit. Refrigerate overnight.
4
Next day put fruit in large pan and mix well.
5
Add sugar, well beaten eggs and vanilla.
6
Sift flour, salt and baking powder and combine thoroughly with fruit mixture. Grease tube pan with shortening and line with 2 layers of brown paper cut to fit bottom of pan.
7
Grease paper lining and flour lightly.
8
Pour mixture into pan; garnish and bake at 300u00b0 for 15 minutes, then at 325u00b0 for 1 hour or longer.
9
Test with straw for doneness.
10
Let cool 20 minutes, then peel off paper and place on wire rack until completely cooled.
11
Pour 1/2 cup of apricot brandy over cake and wrap well in foil.
12
Every so often pour 1/2 cup brandy over the cake and keep in airtight container in cool place until ripened.
13
Bake last of November in order for it to be ripe at Christmas.
14
This cake is delicious.

799

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 lb. candied pineapple (red and green), 1/2 lb. candied cherries (red and green), 1 qt. pecans, coarsely chopped, 1 lb. dates, coarsely chopped, and more.

Yes, "Best Ever" Coconut Fruit Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

"Best Ever" Coconut Fruit Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions