White Fruitcake Recipe

Step 1

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

Things You'll Need

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

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