Coconut Fruitcake - cooking recipe

Ingredients

2 c. all-purpose flour
1 tsp. baking powder
1 tsp. salt
1 lb. chopped fruitcake mix
1 1/2 c. flaked coconut
1 c. golden raisins
1 c. chopped pecans
1/2 c. butter or margarine
1 c. sugar
3 eggs, beaten
1 tsp. lemon extract
1/2 c. orange juice
additional candied fruit or pecans (optional)

Preparation

In a large bowl, combine flour, baking powder and salt.
Add fruitcake mix, coconut, raisins and pecans; mix well.
In a mixing bowl, cream butter and sugar.
Add eggs and extract; mix well. Stir in flour mixture alternately with orange juice.
Pack into a greased 10-inch tube pan lined with waxed paper.
Bake at 250\u00b0 for 2 to 2 1/2 hours, or until cake tests done.
Cool for 10 minutes. Loosen edges with a sharp knife.
Remove from pan to cool completely on a wire rack.
Garnish with candied fruit or pecans, if desired.
Yields 12 to 16 servings.