Beaman Family, Dessert
Fruit:
3 11 oz. packages of white raisins
3 1 lb jars of candied fruit and peels
2 14 oz. packages of coconut
1 lb of candied cherries
1 1/2 c. of chopped apricots (8 oz)
3 c. of chopped dates (1 1/2 lb)
8 c. of whole pecans
2 c. White Lily flour to dredge fruit
Batter:
2 1/2 c. White Lily All-Purpose Flour
3 1/2 t. of baking powder
2 1/4 t. of salt
2 1/4 c. shortening
2 1/4 c. sugar
12 eggs
1 1/8 c. of pineapple juice
Dredge fruit in White Lily flour.
Cream together the shortening and the sugar until well blended and fluffy.
Add the eggs one at a time, beating well.
Add the dry ingredients alternately with the pineapple juice.
Add this and blend into the fruit mixture.
Mix well.
Line appropriate pans with two layers of wax paper or put in cupcake pans with cupcake liners.
You can also use a Bundt pan which has been very heavily oiled and floured.
Bake at 275 with a pan of hot water in the bottom of the oven.
Timing is somewhat variable but the guideline to use is that the top surface needs to be a very light golden brown when it is finished.
Take care to not overbake it because the cakes will dry out and the bottoms will get too dark.
As a general guideline, about 35 to 37 minutes for a mini-cupcake pan, 50 minutes for a regular sized cupcake pan, and approximately 2 hours for a full-size two pound loaf pan.
(used since 1967)