White wedding cake

Ingredients :

• 4 cups (1¾ lb) mixed diced fruits and peels for fruitcake
• ½ cup pitted dates, cut up
• ½ cup dried apricots, cut up
• ½ cup dried figs, cut up
• 1 ¼ cups (8 oz) light seedless raisins
• 2 cups (8 oz) blanched almonds, slivered
• 2 cups flaked coconut
• 2 cups sifted enriched flour
• 1½ tspn baking powder
• 1 tspn salt
• 1 cup shortening
• 1 cup sugar
• 1 tspn rum flavoring
• 5 eggs
• ½ cup unsweetened pineapple juice

Preparation and Cooking Instructions

1. Mix fruits and peels, dates, apricots, figs, raisins, almonds, and coconut.
2. Sift together flour, baking powder, and salt; sprinkle ½ 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 8½"x 4½"x 2½" loaf pans with paper, allowing ½" extend above all sides of pan. (Or bake in smaller pans.)
7. Pour batter into pans, filling ¾ full.
8. Bake in very slow oven (275°F) 2½ hours or till done. (Have pan of water on bottom shelf of oven while baking.) Makes about 5 pounds.