7.5 oz. container (1 c.) candied cherries, halved
4 oz. container candied pineapple slices (4), cut into thin (about 1/8 inch) wedges
1 c. golden raisins
2 tbsp. brandy
1 3/4 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
2/3 c. butter, room temperature or cut into sm. pats
3/4 c. sugar
1 tsp. vanilla
3 lg. eggs, separated
Grated rind of 1/2 of med. lemon (1 1/2 tsp.)
9 1/4 ox 8 1/2 oz. can (about 1 c.) sweetened cream of coconut
2 c. coarsely broken walnuts

In a large bowl stir together cherries, pineapple, raisins and brandy; let stand an hour or longer.

Line an 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan and a 7 3/8 x 3 5/8 x 2 1/2 inch loaf pan with regular-weight foil so that foil extends over the sides; butter foil.

On wax paper or in a small bowl stir together flour, baking powder, salt and nutmeg. In a large bowl cream butter, sugar and vanilla; beat in egg yolks, one at a time, until blended. Stir in lemon rind. Add 1/3 of the flour mixture and 1/2 of the cream of coconut and stir until smooth; repeat; stir in remaining flour until smooth. Beat egg whites until stiff; fold in. Pour over fruit mixture; stir in walnuts. Spoon into prepared pans and spread evenly.

Set a shallow pan of hot water on the lowest rack of floor of oven. Bake fruitcakes in a preheated 300 degree oven on the rack below center until a cake tester inserted in center comes out clean, 2 to 2 1/2 hours. Place on wire racks; cool completely. Use extended edges of foil to lift out cakes. If desired, remove foil.

To tore: Slip one of the fruitcakes into two plastic bags; tightly furl together ends of both bags and turn back halfway; tightly secure with a "twist-tie." Wrap the other fruitcake the same way. Store in refrigerator. Fruitcake slices beautifully and tastes good, too, when it's cold. Makes 2 loaves.