White fruitcake (groom's cake)

1 Servings

Ingredients

Quantity Ingredient
1 cup Shortening
1 cup Sugar
5 Eggs
1 teaspoon Rum flavoring
1½ cup Sifted enriched flour
1½ teaspoon Baking powder
1 teaspoon Salt
½ cup Unsweetened pineapple juice
¼ pounds Candied citron finely cut (1/2 cup)
¼ pounds Candied orange peel, finely cut (1/2 cup)
¼ pounds Candied lemon peel, finely cut (1/2 cup)
½ cup Chopped candied cherries
1¼ cup Chopped candied pineapple
½ cup Chopped dates
½ cup Chopped dried apricots
½ cup Chopped dried figs
½ pounds (1 1/2 cup) white raisins
½ cup Sifted enriched flour
2 cups Moist shredded coconut
2 cups Slivered blanched almonds

Directions

I found the recipe you were looking for in my 1953 BH&G cookbook my grandmother gave me.

Stire the shortening to soften. Gradually add sugar, and cream together until light and fluffy.

Add eggs, 1 at a time, beating well after each addition. Stir in flavoring.

Sift together 1½ c. flour, baking powder, and salt. Add the flour mixture to the creamed mixture alternately witht the pineapple jice, beating well after each addition.

Dredge the fruites with ½ c. flour. Add the floured fruits, coconut, and nuts to the batter; stir only until well mixed.

Line two 81/2X41/2x21/2 inch loaf pans with paper, allowing ½ inch to extend above all sides of pan. Pour batter into pans. Bake in slow oven (275F) 2 ½ hours or until cakes are done. Have a pan of water on bottom shelf of oven while baking.

If desired, glaze cooled cakes by brushing lightly with hot corn syrup.

Decorate with candied cherries, other candied fruits, and blanched almonds.

This cake may be baked in a graduated sizes of round layer pans for a Groom's cake. (fill ¾ full) Makes about 5 pounds of cake Posted to EAT-L Digest 04 Dec 96 From: Wendy & Craig Harding <wharding@...> Date: Sat, 7 Dec 1996 11:17:12 +0000

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