White Fruitcake - cooking recipe

Ingredients

FRUIT
2 cups coconut
1 1/2 cups candied pineapple
1 1/2 cups candied cherries
1 1/2 cups slivered almonds
1 1/2 cups light raisins
1 cup flour, mixed with fruit until fruit is thoroughly coated
DRY INGREDIENTS
1 2/3 cups flour
1 teaspoon salt
1 teaspoon baking powder
LIQUID INGREDIENTS
1 cup pineapple juice
1 teaspoon almond extract
OTHER
1 cup butter
2 cups sugar
4 eggs

Preparation

Cream together butter, sugar, and almond extract.
Add eggs one at a time, beating well after each addition.
Add remaining dry ingredients alternately with pineapple juice.
(Make three dry and three liquid additions, combining lightly after each).
Add floured fruit, mix well.
BAKING: Place batter in prepared cake pan/pans.
Can be baked in a spring form pan, Bundt pan or 2 loaf pans.
Bake times will vary depending on pan size chosen so time shown is only an estimate.
You the instruction given to test for doneness.
Put a small pan filled with water in the oven.
(To prevent the cake from drying too much) Place pan/pans in oven.
Bake at 275\u00b0F for 2 hours (Test to see if cake is baked by inserting a long skewer or knitting needle into cake. If the item comes out clean, the cake is cooked. If batter is attached to the item, the cake needs to bake longer.).