Macadamia Nut Fruitcake - cooking recipe

Ingredients
    1 (16 oz.) jar maraschino cherries, drained
    1 lb. candied pineapple, chopped
    1/2 lb. whole Macadamia nuts
    1 c. flaked coconut
    1/2 c. all-purpose flour
    3 eggs
    1/2 c. sugar
    2 Tbsp. vanilla
    3/4 c. all-purpose flour
    1/2 tsp. baking soda
    1/2 tsp. salt
    2 Tbsp. grated lemon rind
Preparation
    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\u00b0 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
    Cool in pan 10 minutes.
    Remove from pan and let cool completely on a wire rack.

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