Thursday, February 25, 2010

White Fruit Cake

This recipe is credited to Pete, which means it came through my paternal grandmother and found it's way into HiHo's recipe box. It also means that it has connections to either Florida or Farmington. Garro loves fruit cake - I wonder if his Mom KK ever made this one for him?

1 cup shortening
1 cup sugar
2 cups sifted cake flour
1 and 1/2 teaspoons baking powder
1/4 cup pineapple juice
1/2 pound shredded blanched almonds
1/4 pound citron
1/4 pound orange peel
1/4 pound lemon peel
1/4 pound cherries
1/4 pound dried apricots
1/2 pound seedless raisins (white)
1/2 pound chopped dates
1/2 pound shredded coconut
1 cup finely cut canned pineapple slices

  1. Preheat oven to 275 degrees.
  2. Cream shortening and sugar.
  3. Add unbeaten eggs one at a time, beating thoroughly after each.
  4. Combine fruit and coconut with 1/2 of sifted dry ingredients.
  5. Add remaining dry ingredients and the pineapples to the mixture.
  6. Add floured fruit and nuts.
  7. Mix thoroughly.
  8. Pour into greased pan, lined with paper.
  9. Bake for 4 hours, or less is you use more than one pan.

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