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Hazelnut Coconut Fruitcake close up photo of a single slice

Hazelnut Coconut Fruitcake

A moist delicious fruitcake with plenty of glace fruits plus the added crunch of hazelnuts plus the flavour of coconut and rum. Revive an old Christmas tradition with this brand new twist on a classic seasonal indulgence.
Course Dessert
Prep Time 45 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours 15 minutes
Servings 50 thumb sized portions.
Calories 186 kcal
Author Barry C. Parsons

Ingredients

  • 1 ½ cups butter
  • 2 cups sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 tsp coconut extract
  • 1/2 tsp almond extract optional
  • 3 cups flour + 1/4 cup to dredge the fruit
  • 1 ½ tsp baking powder
  • 1 cup undiluted evaporated milk
  • 2 cups glacé cherries
  • 3/4 cup glacé mixed citrus peel
  • 1 cup chopped glacé pineapple
  • 1 cup roughly chopped toasted hazelnuts
  • 1 cup fine cut dried coconut
  • 1 1/2 cups light or golden raisins

Instructions

  1. Cream together the butter and sugar well.
  2. Add the eggs, one at a time, beating well after each addition until light and fluffy.
  3. Beat in the vanilla, coconut and almond extracts.
  4. Sift together the flour and baking powder.
  5. Fold dry ingredients into the creamed mixture alternately with the evaporated milk, beginning and ending with the dry ingredients. As a general rule, I add the dry ingredients in 3 portions and the milk in 2 portions.
  6. Toss all of the dried fruit with the 1/4 cup of flour and fold into the batter well along with the chopped nuts and the dried coconut.
  7. Bake in greased and floured spring form pan, tube pan or loaf pans lined with parchment paper. Bake at 300 degrees F for 1 1/2 to 2 1/2 hours depending upon the size of your pan. (See NOTE below.)
  8. Baking times vary greatly on this recipe so rely on the toothpick test to ensure that it is properly baked. When a wooden toothpick inserted in the center comes out clean, its done. Be careful not to go past this stage or the cake will be dry.
  9. Let the cake cool in the pan/s for an hour before transferring it, right side up, to a wire rack to cool completely.
  10. At this point, when cooled, you can poke small holes in the top and bottom of the cake with a fork and pour on 4 - 8 ounces of light rum, coconut rum or brandy; half on the top, wait ten minutes, then flip it over and pour the remaining half on the bottom.
  11. Soak several layers of cheesecloth in additional rum or brandy if you like and wrap completely around the cake, then cover with several layers of plastic wrap and store in a COOL place for a couple of weeks at least.

Recipe Notes

There is a total of 2 1/2 pounds of nuts and dried or glacé fruit in this recipe. You can substitute other dried fruits of your choice to make up that total amount if you like.
Baking time is going to depend on the size and shape of pan that you use. I used a 10 inch spring form pan which takes the longest at about 2 1/2 hours. A large tube or funnel pan should take about a half hour or more less than that because of the shape. Watch it carefully after the first 1 1/2 hours of baking time and take it out of the oven only when a toothpick inserted into the center comes out completely clean.

Nutrition Facts
Hazelnut Coconut Fruitcake
Amount Per Serving (1 small square portion)
Calories 186 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 25mg8%
Sodium 60mg3%
Potassium 87mg2%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 16g18%
Protein 2g4%
Vitamin A 186IU4%
Vitamin C 2mg2%
Calcium 17mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.