White Fruit Cake Recipe


Health IndexJust EnjoyServings5


 Mixed diced fruits and peels4 Cup (64 tbs) (4 Cups, For Fruitcake)
 Pitted dates1⁄2 Cup (8 tbs), cut up
 Dried apricots1⁄2 Cup (8 tbs), cut up
 Dried figs1⁄2 Cup (8 tbs), cut up
 Seedless raisins1 1⁄4 Cup (20 tbs) (8 Ounces, Light)
 Blanched almonds2 Cup (32 tbs), slivered
 Flaked coconut2 Cup (32 tbs)
 Sifted enriched flour2 Cup (32 tbs)
 Baking powder1 1⁄2 Teaspoon
 Salt1 Teaspoon
 Shortening1 Cup (16 tbs)
 Sugar1 Cup (16 tbs)
 Rum extract1 Teaspoon
 Unsweetened pineapple juice1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size

Calories 1672 Calories from Fat 841

% Daily Value*

Total Fat 98 g150.4%

Saturated Fat 33.6 g167.8%

Trans Fat 5.4 g

Cholesterol 211.5 mg

Sodium 615.1 mg25.6%

Total Carbohydrates 186 g61.8%

Dietary Fiber 21 g84%

Sugars 115.1 g

Protein 30 g60.1%

Vitamin A 27.1% Vitamin C 97.6%

Calcium 36.1% Iron 42.7%

*Based on a 2000 Calorie diet


Mix fruits and peels dates apricots figs raisins almonds, and coconut.
Sift together flour, baking powder and salt; sprinkle 1/2 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 81/2x41/2x2 1/2 inch loaf pans with paper, allowing 1/2 inch to extend above all sides of pan.
(Or bake in smaller pans.) Pour batter into pans, filling 3/4 full.
Bake in very slow oven (275°) 2 1/2 hours or till done.
(Have pan of water on bottom shelf of oven while baking.)