FRUITCAKE - GOLDEN COCONUT

By akselden

Ingredients

• 1 C. unsalted butter
• 3/4 C. sugar
• 6 eggs
• 2 C. flour
• 1/4 tsp. ground cloves
• 1/2 tsp. mace
• 1/2 tsp. nutmeg
• 2 tsp. cinnamon
• 1/2 C. sherry
• 1/4 C.·rose water
• 1/2 lb. raisins
• 1/2 lb. currants
• 1/2 lb. figs, coarsely chopped
• 1/2 lb. citron, chopped (optional)
• l lb. almonds, chopped
• 2 1/2 C. grated sweetened coconut

Preparation

Step 1

1. Preheat oven to 275°F. Grease two 8" loaf pans and line them with greased brown paper.

2. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating all between additions.

3. Combine 1 3/4 C. flour with spices; combine sherry with rose water.

4. Add flour mixture and sherry mixture alternately to butter mixture, beating well. Dredge fruit with remaining 1/4 C. flour and fold into batter with almonds and coconut.

5. Turn into prepared pans and bake 3 1/2 hours, or until tester emerges clean. Remove cakes, peel off paper and cool on racks. Wrap in foil. Store in a cool place until ready to serve.