Title: White Fruitcake
Categories: Cake Fruit
Yield: 5 Servings
| 4 | c | (1 3/4 pounds) mixed diced fruits and peels for fruitcake |
| 1/2 | c | Pitted dates, cut up |
| 1/2 | c | Dried apricots, cut up |
| 1/2 | c | Dried figs, cut up |
| 1 1/4 | c | (8 ounces) light seedless raisins |
| 2 | c | (8 ounces) blanched almonds, slivered |
| 2 | c | Flaked coconut |
| 2 | c | Sifted enriched flour |
| 1 1/2 | ts | Baking powder |
| 1 | ts | Salt |
| 1 | c | Shortening |
| 1 | c | Sugar |
| 1 | ts | Rum flavoring |
| 5 | | Eggs |
| 1/2 | c | Unsweetened pineapple juice |
Mix fruits and peels, dates, apricots, figs, raisins, almonds, and coconut.
Sift together flour, baking powder, and salt; sprinkle 1/2 cup over fruit
mixture, mixing well. Thoroughly cream shortening, sugar, and flavoring;
add eggs, one at a time, beating well after each. Add dry ingredients to
creamed mixture alternately with pineapple juice, beating well after each
addition. Add- 'fruit mixture, stirring until well mixed. Line two 8 1/2x4
1/2x2 1/2 inch loaf pans with paper, allowing 1/2 inch to-extend above all
sides of pan. (Or bake in smaller pans.) Pour batter into pans, filling 3/4
full. Bake in very slow oven (275ø) 2 1/2 hours or till done. (Have pan of
water on bottom shelf of oven while baking.) Makes about 5 pounds.