White Fruitcake/Blanc Fruitcake

Assemble these supplies:

2 cups glazed pineapple (may be made by cooking 2 cups fresh pineapple cubes very slowly over low heat with 1 cup sugar,

1/4 cup water until moisture is absorbed and pineapple is softened and a golden color)

1 cup glazed red cherries, cut in half

1 cup glazed green cherries, cut in half (if not available, use all red)

1 1/4 cups dried apricots, apples, dates or any other dried fruit, cut in small pieces

1 cup light seedless raisins (if available, if not use dark ones)

2 cups blanched almonds, walnuts, cashew nuts or any other nuts that are comparable. These should be cut lengthwise or may be coarsely chopped. Walnuts or pecans may be used whole.

2 cups shredded coconut. Canned or packaged coconut may be used or fresh coconut may be shredded into very thin strips and dried in the oven, mixed with 1/4 cup icing (powdered) sugar.

Assemble these supplies:

1 teaspoon vanilla
1 cup shortening
1 cup sugar
5 eggs
1 1/2 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup unsweetened pineapple juice
1 teaspoon vanilla

Steps in preparation:

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

Add eggs, one at a time, beating well after each addition.

Sift 1 1/2 cups flour, baking powder, and salt together 3 times.

Add the flour mixture to the creamed mixture alternately with pineapple juice, a small amount at a time.

Beat well after each addition. Dredge the fruits with 1/2 cup flour.

Add the floured fruits, coconut, nuts and flavoring to the cake batter; stir only until well blended.

Line five 7 1/2 x 3 1/2-inch loaf pans with waxed paper, allowing 1/2 inch to extend above all sides of the pan.

Pour batter into pans.

Place pan of water in oven. Bake in very slow oven (270° F.) 1 1/2 hours. Take cake from oven.

Decorate with candied pineapple, almonds or other nuts, cherries or other fruits. Continue baking 1 hour.

This may be made in graduated sizes of round layer pans for a groom's cake.

Makes about 5 pounds of cake.

Note:

6 1/4 cups of prepared glazed fruitcake mix may be used in place of the pineapple,raisins, cherries and other fruits.