4       cups ( 1 3/4 pounds) mixed diced-fruits and peels for fruit cake

1/2    cups pitted dates, cut up

1/2    cups dried apricots, cut up

1/2    cups dried figs, cut up

1 1/4 cups ( 8 ounces) light seedless raisins

2       cups ( 8 ounces) blanched almonds, slivered

2       cups flaked coconut

2       cups sifted enriched flour

1 1/2   tsp baking powder
 

1        tsp. salt

1        cup shortening  

1        cup sugar

1        t sp. rum flavoring

5        Eggs

1/2     cup unsweetened pineapple juice

Preparation:

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 8 1/2x4 1/2x2 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 (275ø) 2 1/2 hours or till done. (Have pan of water on bottom shelf of oven while baking.) Makes about 5 pounds.