Tropical fruit cake

Tropical fruit cake

Ingredients/Components

• eggs - 1 c
• granulated sugar - 2 c
• milk - 2/3 c
• flour
• butter - 1 c
• baking powder - 1 tsp
• can crushed pineapple - 1 oz
• grated coconut
• pecans or walnuts
• to 8 drops yellow food coloring - 6 item

How to make tropical fruit cake:

Preheat oven to 300°. Add baking powder to flour and sift 3 times. Blend butter and sugar with coloring added. Prepare 1 (10 x 4-inch) tube pan by greasing with solid shortening. Cover bottom, sides and tube with paper. Grease paper also.

Cream butter and sugar for 15 minutes. Add eggs, one at a time, beating well after each addition. Reduce speed of mixer; add pineapple and juice and beat for 2 minutes. Add coconut and beat for 2 minutes. Add chopped nuts, beating another 2 minutes. Reduce speed again and add 1/3 of flour. Blend 2 minutes. Add 1/2 of milk and blend 1 minute. Alternate flour and milk as before until all is well mixed. Scrape sides of pan occasionally with a spatula.

Sprinkle some sifted flour over greased, paper-lined pan. Shake out excess flour. Dip batter into prepared cake pan with a large spoon or cup. Spread batter evenly with back of tablespoon. Place in oven. Bake for 1 hour and 20 to 30 minutes. Test to make sure cake is done. Place pan on cooling rack for about 10 minutes, then remove from pan. Remove paper and return cake to cooling rack. Frost with butter icing.

Recipe categories: Desserts, Cakes, Lunch/snacks.