IBM Computer, Laptops and Servers

White Fruitcake

Recipe

Title:

White Fruitcake

Categories:

Cakes, Fruits

Yield:

5 servings

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

Directions

1. Mix fruits and peels, dates, apricots, figs, raisins, almonds, and coconut.
2. Sift together flour, baking powder, and salt; sprinkle 1/2 cup over fruit mixture, mixing well.
3. Thoroughly cream shortening, sugar, and flavoring; add eggs, one at a time, beating well after each.
4. Add dry ingredients to creamed mixture alternately with pineapple juice, beating well after each addition.
5. Add- 'fruit mixture, stirring until well mixed.
6. 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.
7. (Or bake in smaller pans.)
8. Pour batter into pans, filling 3/4 full.
9. Bake in very slow oven (275ø) 2 1/2 hours or till done.
10. (Have pan of water on bottom shelf of oven while baking.)
11. Makes about 5 pounds.