White Fruit Cake

Name: White Fruit Cake
Ingredients: 1 c. shortening; 1 c. sugar; 5 eggs; 2 c. flour; 1 tsp. salt; 1 1/2 tsp. baking powder; 1/4 c. unsweetened pineapple juice; 2 c. chopped pecans; 1 lb. candied cherries; 1 lb. candied pineapple; 1/2 lb. chopped dates; 1/2 c. fig or strawberry preserves; 1/2 lb. white raisins; 2 (1/4 lb.) cans moist coconut

14 ingredients

9 steps

Ingredients

1 c. shortening
1 c. sugar
5 eggs
2 c. flour
1 tsp. salt
1 1/2 tsp. baking powder
1/4 c. unsweetened pineapple juice
2 c. chopped pecans
1 lb. candied cherries
1 lb. candied pineapple
1/2 lb. chopped dates
1/2 c. fig or strawberry preserves
1/2 lb. white raisins
2 (1/4 lb.) cans moist coconut

Directions

1

Thoroughly cream shortening and sugar; add eggs (one at a time), beating well after each addition.
2

Save 1/2 cup flour to flour fruits; add remaining flour sifted with salt and baking powder alternately with pineapple juice.
3

Add floured fruits, coconut and nuts.
4

Stir only until well blended.
5

Pour into waxed paper-lined 3 1/2 x 7 1/2-inch loaf pans.
6

Bake at 275° for 1 1/2 hours.
7

(If Pyrex pans, bake at 250°.)
8

Decorate with candied pineapple and cherries.
9

Continue to bake 1 hour longer.