Coconut White Fruit Cake

Name: Coconut White Fruit Cake
Yield: serves 16-20
Ingredients: 7 egg whites; 1 cup candied cherries; 1 cup candied pineapple; 1 pound golden raisins; 4 cups pecans, chopped; 2 cups all-purpose flour; 1/2 teaspoon salt; 1 cup (2 sticks) butter, at room temperature; 2 cups sugar; One 6-ounce package frozen grated coconut; 1 teaspoon vanilla extract

December 14, 2011

Recipe information

Yield
serves 16-20

Ingredients

7 egg whites

1 cup candied cherries

1 cup candied pineapple

1 pound golden raisins

4 cups pecans, chopped

2 cups all-purpose flour

1/2 teaspoon salt

1 cup (2 sticks) butter, at room temperature

2 cups sugar

One 6-ounce package frozen grated coconut

1 teaspoon vanilla extract

Preparation

Preheat the oven to 325 degrees. Line the bottom of a tube or loaf pan with brown paper and grease the paper. In a large bowl, beat the egg whites until stiff peaks form, and set aside. In another large bowl, combine the candied fruits, raisins, and nuts. Add the flour and salt, and toss to mix; set aside. Cream the butter and sugar. Add the beaten egg whites, then the coconut and vanilla. Add the fruit to the coconut mixture. Pour the batter into the prepared pan and bake for 2 1/4 hours.

Paula Deen's Kitchen Classics