White Fruit Cake - cooking recipe

Ingredients

1 c. shortening
1 c. sugar
5 eggs
2 c. flour
1 tsp. salt
1 1/2 tsp. baking powder
1/4 c. unsweetened pineapple juice
2 c. chopped pecans
1 lb. candied cherries
1 lb. candied pineapple
1/2 lb. chopped dates
1/2 c. fig or strawberry preserves
1/2 lb. white raisins
2 (1/4 lb.) cans moist coconut

Preparation

Thoroughly cream shortening and sugar; add eggs (one at a time), beating well after each addition.
Save 1/2 cup flour to flour fruits; add remaining flour sifted with salt and baking powder alternately with pineapple juice.
Add floured fruits, coconut and nuts.
Stir only until well blended.
Pour into waxed paper-lined 3 1/2 x 7 1/2-inch loaf pans.
Bake at 275\u00b0 for 1 1/2 hours.
(If Pyrex pans, bake at 250\u00b0.)
Decorate with candied pineapple and cherries.
Continue to bake 1 hour longer.