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.).