White Fruitcake

White Fruitcake


1 cup soft shortening
2 cups brown sugar
4 large eggs
4 cups cake flour, divided
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup milk
1/2 cup light-colored jelly, such as apple
1 teaspoon vanilla
1 pound raisins
1/2 pound citron
1 pound mixed fruit
1/2 pound nuts

HEAT oven to 250�.

LINE and grease 2 loaf pans or a tube pan.

CREAM sugar and shortening together until fluffy.

BEAT in eggs.

MEASURE and sift flour.

BLEND 3 cups flour, baking powder, salt and cinnamon.

STIR flour mixture into creamed mixture alternately with milk, jelly and
Vanilla.

COAT fruits and nuts with remaining 1 cup of flour and blend into dough
Mixture.

FILL pans until almost full.

BAKE loaf cakes 2 1/2 to 3 hours, tube cakes 3 1/2 to 4 hours and mini
Loaves 1 1/2 hour, or until toothpick stuck in center comes out clean.

COVER with waxed paper the last hour of baking to prevent browning.

WRAP cakes in clean cloth moistened with liquid such as apricot brandy.

STORE in airtight container in cool place.