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White Fruitcake

 

Loaded with fruit, a classic version of Christmas fruitcake
66

Yield

12

servings

Prep

30

min

Cook

2

hrs

Ready

3

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

4 cups mixed fresh fruit
diced
*
½ cup dates
cut up
½ cup apricots
cut up
*
½ cup figs
cut up
*
1 ¼ cups raisins, seedless
2 cups almonds
slivered
*
2 cups coconut
flaked
*
2 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon salt
1 cup vegetable shortening
*
1 cup sugar
1 teaspoon rum flavoring
*
5 large eggs
½ cup pineapple juice

Directions

Mix fruits and peels, dates, apricots, figs, raisins, almonds, and coconut.

Sift together flour, baking powder, and salt; sprinkle ½ 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 1/2x2½ inch loaf pans with paper, allowing ½ inch to-extend above all sides of pan.

Pour batter into pans, filling ¾ full.

Bake in very slow oven 2½ hours or until done.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 92g (3.2 oz)
Amount per Serving
Calories 27218% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 88mg 29%
Sodium 230mg 10%
Total Carbohydrate 18g 18%
Dietary Fiber 3g 10%
Sugars g
Protein 12g
Vitamin A 2% Vitamin C 8%
Calcium 4% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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