Pineapple Coconut Fruitcake - cooking recipe

Ingredients

1 1/2 cups candied pineapple, diced
1 1/2 cups light raisins
1/2 cup orange peel, diced
1 cup walnuts, chopped (or pecans)
2 cups flaked coconut
1 cup butter
1 cup sugar
4 eggs
1 cup pineapple juice
2 cups flour
1 teaspoon baking powder
1 teaspoon salt

Preparation

Preheat oven to 300*. Grease and flour (3) 8\" x 4\" loaf pans.
Mix fruits, nuts and coconut; set aside.
Cream butter and sugar until fluffy. Add eggs one at a time, beating well after each. Stir in the pineapple juice.
Combine the flour, baking powder and salt. Add this to the creamed butter-sugar mixture.
Fold in the combined fruits, nuts & coconut.
Spoon into three (3) greased and floured 8\" x 4\" loaf pans.
Bake @ 300* for 1 1/2 hours.
Cool, wrap and store two weeks to mellow.