White Fruit Cake

• 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

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 275u0b0 for 1 1/2 hours.
7. (If Pyrex pans, bake at 250u0b0.)
8. Decorate with candied pineapple and cherries.
9. Continue to bake 1 hour longer.

shortening, sugar, eggs, flour, salt, baking powder, pineapple juice, pecans, candied cherries, candied pineapple, dates, strawberry preserves, white raisins, moist coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1069508 (may not work)