White Fruitcake

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

1. Mix fruits and peels, dates, apricots, figs, raisins, almonds, and coconut.
2. Sift together flour, baking powder, and salt; sprinkle 1/2 cup over fruit mixture, mixing well.
3. Thoroughly cream shortening, sugar, and flavoring; add eggs, one at a time, beating well after each.
4. Add dry ingredients to creamed mixture alternately with pineapple juice, beating well after each addition.
5. Add fruit mixture, stirring until well mixed.
6. 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.
7. Pour batter into pans, filling 3/4 full.
8. Bake in very slow oven 2 1/2 hours or until done.

dates, raisins, almonds slivered, coconut flaked, flour, baking powder, salt, vegetable shortening, sugar, rum flavoring, eggs, pineapple juice

Taken from recipeland.com/recipe/v/white-fruitcake-43970 (may not work)