Dessert Recipes * Fruitcake Recipes
Macadamia Nut Fruitcake Recipe
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Macadamia Nut Fruitcake
1 (16-ounce) jar maraschino cherries, drained
1 pound candied pineapple, chopped
1/2 pound whole macadamia nuts
1 cup flaked coconut
1/2 cup all-purpose flour
1/2 cup sugar
2 teaspoons vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons grated lemon rind
Combine first 5 ingredients; toss gently. Set aside.
Combine eggs, sugar and vanilla; beat at medium speed of an electric
mixer until well blended.
Combine 3/4 cup flour, soda, salt, and lemon rind; gradually add to
egg mixture; beating until smooth.
Stir macadamia nut mixture into batter. Spoon batter into a greased
and wax paper-lined 9 x 5 x 3-inch loaf pan.
Bake at 350 degrees for 1 hour and 10 minutes or until a wooden pick
inserted in the center comes out clean. Cool in pan 10 minutes;
remove from pan and let cool completely on a wire rack.
Makes 1 loaf
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