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Rum Flavored White Fruit Cake

Holiday.Cook's picture
  Diced mixed fruits and peels 1 1⁄4 Pound (For Fruit Cake, 4 Cups)
  Pitted dates 1⁄2 Cup (8 tbs), cut up
  Dried apricots 1⁄2 Cup (8 tbs), cut up
  Dried figs 1⁄2 Cup (8 tbs), cut up
  Light seedless raisins 8 Ounce (1 1/4 Cup)
  Blanched almonds 8 Ounce, slivered (2 Cups)
  Flaked coconut 2 Cup (32 tbs)
  Sifted enriched flour 2 Cup (32 tbs)
  Baking powder 1 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Shortening 1 Cup (16 tbs)
  Sugar 1 Cup (16 tbs)
  Rum flavoring 1 Teaspoon
  Eggs 5
  Unsweetened pineapple juice 1⁄2 Cup (8 tbs)

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 (275°) 2 1/2 hours or till done.
(Place pan containing 2 cups water on bottom shelf of oven to get cake of greater volume, moist texture, shiny glaze.).

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes

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Rum Flavored White Fruit Cake Recipe