Rum Flavored White Fruit Cake
|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|
|Shortening||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Rum flavoring||1 Teaspoon|
|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.).
Serving size: Complete recipe
Calories 7815 Calories from Fat 3935
% Daily Value*
Total Fat 457 g702.8%
Saturated Fat 165.3 g826.7%
Trans Fat 27 g
Cholesterol 1057.4 mg352.5%
Sodium 3057.8 mg127.4%
Total Carbohydrates 872 g290.7%
Dietary Fiber 93.3 g373.1%
Sugars 539.9 g
Protein 134 g267.6%
Vitamin A 109.5% Vitamin C 332.3%
Calcium 161.5% Iron 200.5%
*Based on a 2000 Calorie diet