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| 4 Tasse | (1 3/4 pounds) mixed diced fruits and peels for fruitcake |
| 1/2 Tasse | Pitted dates, cut up |
| 1/2 Tasse | Dried apricots, cut up |
| 1/2 Tasse | Dried figs, cut up |
| 1 1/4 Tasse | (8 ounces) light seedless raisins |
| 2 Tasse | (8 ounces) blanched almonds, slivered |
| 2 Tasse | coconut flakes |
| 2 Tasse | Sifted enriched flour |
| 1 1/2 Teelöffel | baking powder |
| 1 Teelöffel | salt |
| 1 Tasse | shortening |
| 1 Tasse | sugar |
| 1 Teelöffel | Rum flavoring |
| 5 | eggs |
| 1/2 Tasse | Unsweetened pineapple juice |
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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.
Compliments of:
Kathleen's Recipe Swap Page recipes@escape.ca
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