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White Fruit Cake

sweet.chef's picture
  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
  Salt 1 Teaspoon
  Shortening 1 Cup (16 tbs)
  Sugar 1 Cup (16 tbs)
  Rum extract 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 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 (275°) 2 1/2 hours or till done.
(Have pan of water on bottom shelf of oven while baking.)

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