White FruitcakeRecipe - 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 - 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 pounds.
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