4 c (1 3/4 pounds) mixed diced
-fruits and peels for
-fruitcake
1/2 c Pitted dates, cut up
1/2 c Dried apricots, cut up
1/2 c Dried figs, cut up
1 1/4 c (8 ounces) light seedless
-raisins
2 c (8 ounces) blanched almonds,
-slivered
2 c Flaked coconut
2 c Sifted enriched flour
1 1/2 ts Baking powder
1 ts Salt
1 c Shortening
1 c Sugar
1 ts Rum flavoring
5 Eggs
1/2 c Unsweetened pineapple juice
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 1/2×4
1/2×2 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 (275) 2 1/2 hours or till done. (Have pan of
water on bottom shelf of oven while baking.) Makes about 5 pounds.
Yields
5 Servings