White Fruitcake
Loaded with fruit, a classic version of Christmas fruitcake 66
66
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.
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?