White fruitcake
Yield: 5 Servings
Ingredients:
- 4 c (1 3/4 pounds) mixed diced -fruits and peels for -fruitcake
- 1/2 c Pitted dates cut up
- 1/2 c Dried apricots cut up
- 1/2 c Dried figs cut up
- 1 1/4 c (8 ounces) light seedless -raisins
- 2 c (8 ounces) blanched almonds -slivered
- 2 c Flaked coconut
- 2 c Sifted enriched flour
- 1 1/2 ts Baking powder
- 1 ts Salt
- 1 c Shortening
- 1 c Sugar
- 1 ts Rum flavoring
- 5 Eggs
- 1/2 c Unsweetened pineapple juice
Instructions:
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 (275ø) 2 1/2 hours or till done. (Have pan of water on bottom shelf of oven while baking.) Makes about 5 pounds.
