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| White Fruitcake 2
Categories: Apple, Fruits, Cakes
4 cups of (1 3/4 pounds) mixed diced fruits
1/2 cup of pitted dates, cut up
1/2 cup of dried apricots, cut up
1/2 cup of dried figs, cut up
1 1/4 cup (8 ounces) light seedless
2 cups (8 ounces) blanched almonds,
2 cups of flaked coconut
2 cups of sifted enriched flour
1 1/2 teaspoon of baking powder
1 teaspoon of salt
1 cup of shortening
1 cup of sugar
1 teaspoon of Rum flavoring
5 Eggs
1/2 cups of unsweetened pineapple juice |
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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 (275ºF.) 2 1/2 hours or till done. (Have pan of water on bottom shelf of oven while baking.) Makes about 5 pounds.
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