Categories: Cakes, Fruits 
      Yield: 5 servings 
  
      4 c  (1 3/4 pounds) mixed diced          2 c  Flaked coconut 
           -fruits and peels for               2 c  Sifted enriched flour 
           -fruitcake                      1 1/2 ts Baking powder 
    1/2 c  Pitted dates, cut up                1 ts Salt 
    1/2 c  Dried apricots, cut up              1 c  Shortening 
    1/2 c  Dried figs, cut up                  1 c  Sugar 
  1 1/4 c  (8 ounces) light seedless           1 ts Rum flavoring 
           -raisins                            5    Eggs 
      2 c  (8 ounces) blanched almonds,      1/2 c  Unsweetened pineapple juice 
           -slivered                       
  
  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 (275Ü) 2 1/2 hours or till done. (Have pan of 
  water on bottom shelf of oven while baking.) Makes about 5 pounds.