White Fruitcake

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 1/2x4 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.