Little White Fruit Cake
|Shortening||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Pineapple juice||1⁄4 Cup (4 tbs)|
|Candied pineapple||1 1⁄4 Cup (20 tbs), chopped|
|Golden raisins||1 Cup (16 tbs)|
|Flaked coconut||2 Cup (32 tbs)|
|Blanched almonds||2 Cup (32 tbs)|
Cream shortening and sugar until light.
Add eggs, one at a time, beating well after each addition.
Sift 1 1/2 cups flour, the salt, and baking powder.
Add alternately with pineapple juice to first mixture.
Dust fruits with remaining flour.
Add fruits, coconut, and almonds to batter.
Mix only until well blended.
Pour into paper baking cups in muffin pans and bake in preheated very slow oven (275°F.) for 50 minutes.