Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4       Cups         mixed diced fruits and peels for fruitcake
     1/2   Cup          Pitted dates, cut up
     1/2   Cup          Dried apricots, cut up
     1/2   Cup          Dried figs, cut up
   8       ounces       light seedless raisins
   8       ounces       blanched almonds, slivered
   2       cup          Flaked coconut
   2       cup           Sifted enriched flour
   1 1/2   teaspoon     Baking powder
   1       teaspoon     Salt
   1       cup          Shortening
   1       cup          Sugar
   1       teaspoon     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 pound