White Fruitcake

Course : Fruitcake
Serves: 5
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4 Cups mixed diced fruits and peels for fruitcake
1/2 Cup Pitted dates, cut up
1/2 Cup Dried apricots, cut up
1/2 Cup Dried figs, cut up
8 ounces light seedless raisins
8 ounces blanched almonds, slivered
2 cup Flaked coconut
2 cup Sifted enriched flour
1 1/2 teaspoon Baking powder
1 teaspoon Salt
1 cup Shortening
1 cup Sugar
1 teaspoon Rum flavoring
5 large eggs
1/2 cup Unsweetened pineapple juice

Preparation / Directions:

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 (275ΓΈ) 2 1/2 hours or till done. (Have pan of water on bottom shelf of oven while baking.) Makes about 5 pound

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