4 c  (1 3/4 pounds) mixed diced

           -fruits and peels for
           -fruitcake
    1/2 c  Pitted dates, cut up

    1/2 c  Dried apricots, cut up

    1/2 c  Dried figs, cut up

  1 1/4 c  (8 ounces) light seedless

           -raisins
      2 c  (8 ounces) blanched almonds,

           -slivered
      2 c  Flaked coconut

      2 c  Sifted enriched flour

  1 1/2 ts Baking powder

      1 ts Salt

      1 c  Shortening

      1 c  Sugar

      1 ts Rum flavoring

      5    Eggs

    1/2 c  Unsweetened pineapple juice

  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 (275C8) 2 1/2 hours or till done. (Have pan of
  water on bottom shelf of oven while baking.) Makes about 5 pounds.