Recipe(tried): Macadamia Nut Fruitcake

MACADAMIA NUT FRUITCAKE

If you're tired of ordinary fruitcakes that hardly anyone likes, then try this excellent one.

FRUIT AND NUT MIXTURE:
1 (16 oz) jar of maraschino cherries, drained
1 lb candied pineapple, chopped
1/2 lb whole macadamia nuts
1 cup coconut
1 1/4 cups flour, divided
BATTER:
1/2 cup sugar
3 eggs
2 tsp vanilla
2 tsp grated lemon rind
1/2 tsp baking soda
1/2 tsp salt

Preheat oven to 350 degrees Grease a 9x5-inch loaf pan and line with waxed paper.

Combine the ingredients for the fruit and nut mixture using 1/2 cup of the flour, toss gently and set aside.

In a large mixing bowl combine sugar, eggs, and vanilla; blend well.

Mix together the remaining 3/4 cup flour, lemon rind, baking soda, and salt. Gradually add to the egg mixture, beating until smooth.

Stir in the fruit and nut mixture. Spoon the mixture into the prepared loaf pan.

Bake for 1 hour and 10 minutes, or until it tests done. Cool in the pan for 10 minutes, then remove and completely cool on wire rack.