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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. |
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Place the shortening in a mixing bowl. Sift in the dry ingredients. Add bananas and half of the buttermilk. Mix until moistened. Beat the eggs. Mix together the eggs and the other half of the buttermilk; then add to the mixture. M (Upload by user)
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