White Fruitcake

Recipes Ingredients:

4 c (1 3/4 pounds) mixed diced
2 c Flaked coconut
-fruits and peels for 2
c Sifted enriched flour
-fruitcake 1 1/2
ts Baking powder
1/2 c Pitted dates, cut up
1 ts Salt
1/2 c Dried apricots, cut up
1 c Shortening
1/2 c Dried figs, cut up
1 c Sugar
1 1/4 c (8 ounces) light seedless
1 ts Rum flavoring
-raisins 5
Eggs
2 c (8 ounces) blanched almonds,
1/2 c Unsweetened pineapple juice
-slivered

Recipe 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.