White Fruitcake

Directions

Mix fruits and peels, dates, apricots, figs, raisins, almonds, and coconut.

Sift together flour, baking powder, and salt; sprinkle ½ cup over fruit mixture, mixing well.

Thoroughly cream shortening, sugar, and flavoring; add eggs, one at a time, beating well after each.

Add dry ingredients to creamed mixture alternately with pineapple juice, beating well after each addition.

Add fruit mixture, stirring until well mixed. Line two 8 ½×4 ½×2½ inch loaf pans with paper, allowing ½ inch to-extend above all sides of pan.

Pour batter into pans, filling ¾ full.

Bake in very slow oven 2½ hours or until done.