White Fruitcake

prep time:: 45 minutes
cook time:: 2 1/2 hours
total time:: 3 1/4 hours

Makes 1 cake

ingredients

1 cup shortening
1 cup sugar
5 eggs
1 tsp rum extract
1 1/2 cups flour
1 1/2 tsp baking powder
1 tsp salt
1/2 cup unsweetened pineapple juice
1/4 lb candied citron, finely chopped
1/4 lb each candied lemon and orange peel, finely chopped
1/4 lb candied cherries, finely chopped
1 1/4 cup candied pineapple
1/2 cup chopped dates
1/2 cup dried apricots, chopped
1/2 cup dried figs, chopped
1 cup raisins
1/2 cup flour for dredging fruit
2 cups shredded coconut
2 cups slivered almonds

directions

Beat shortening to soften. Add sugar. Cream until light and fluffy. Add eggs, one at a time and beat well after each addition. Stir in rum extract. Sift flour, baking powder and salt. Add the flour mixture, alternately with pineapple juice, beating well after each addition. Dredge the fruit with dredging flour and add to the cake mixture. Add coconut and almonds. Stir only until just combined. Put into loaf pan, leaving 1/2 inch from top. Place a pan of water on bottom rack of oven. Bake in 275°F oven for 2 1/2 hours. If desired, dredge cake with corn syrup after removing from oven.

Source: rwz