White Fruitcake Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
4 cup: , (1 3/4 pounds) mixed diced fruits and peels for fruitcake
1/2 cup: Pitted dates, cut up
1/2 cup: Dried apricots, cut up
1/2 cup: Dried figs, cut up
1 1/4 cup: , (8 ounces) light seedless raisins
2 cup: , (8 ounces) blanched almonds, slivered
2 cup: Flaked coconut,
2 cup: Sifted enriched flour,
1 1/2 tsp: Baking powder,
1 tsp: Salt,
1 cup: Shortening,
1 cup: Sugar,
1 tsp: Rum flavoring,
5: Eggs,
1/2 cup: Unsweetened pineapple juice,
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 (275
) 2 1/2 hours or till done. (Have
pan of water on bottom shelf of oven while baking.) Makes about 5
pounds.
Source from luhu.jp
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.
Source from luhu.jp