White Fruit Cake
|Mixed diced fruits and peels||4 Cup (64 tbs) (4 Cups, For Fruitcake)|
|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|
|Seedless raisins||1 1⁄4 Cup (20 tbs) (8 Ounces, Light)|
|Blanched almonds||2 Cup (32 tbs), slivered|
|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 extract||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 81/2x41/2x2 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 (275Â°) 2 1/2 hours or till done.
(Have pan of water on bottom shelf of oven while baking.)