CATEGORY |
CUISINE |
TAG |
YIELD |
Fruits, Grains, Eggs |
|
Cakes, Fruits |
5 |
Servings |
INGREDIENTS
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 |
INSTRUCTIONS
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.
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