White Fruitcake
- 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
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.
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.
