I came across this one in my collection. Can't vouch for it
personally, but it seems to fit the bill. You might want to try it.

Regards,
Tracy R.

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@@@@@ Now You're Cooking! Export Format

White Fruitcake (Groom's Cake)

cakes, desserts, fruit

1 cup shortening
1 cup sugar
5 eggs
1 teaspoon rum flavoring
1 1/2 cup sifted enriched flour
1 1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup unsweetened pineapple juice
1/4 lb candied citron finely cut (1/2 cup)
1/4 lb candied orange peel, finely cut (1/; 2 cup)
1/4 lb candied lemon peel, finely cut (1/2; cup)
1/2 cup chopped candied cherries
1 1/4 cup chopped candied pineapple
1/2 cup chopped dates
1/2 cup chopped dried apricots
1/2 cup chopped dried figs
1/2 lb (1 1/2 cup) white raisins
1/2 cup sifted enriched flour
2 cup moist shredded coconut
2 cup slivered blanched almonds

I found the recipe you were looking for in my 1953 BH&G cookbook my
grandmother gave me.

Stire the shortening to soften. Gradually add sugar, and cream
together until light and fluffy.

Add eggs, 1 at a time, beating well after each addition. Stir in
flavoring.

Sift together 1 1/2 c. flour, baking powder, and salt. Add the flour
mixture to the creamed mixture alternately witht the pineapple jice,
beating well after each addition.

Dredge the fruites with 1/2 c. flour. Add the floured fruits, coconut,
and nuts to the batter; stir only until well mixed.

Line two 81/2X41/2x21/2 inch loaf pans with paper, allowing 1/2 inch
to extend above all sides of pan. Pour batter into pans. Bake in slow
oven (275F) 2 1/2 hours or until cakes are done. Have a pan of water
on bottom shelf of oven while baking.

If desired, glaze cooled cakes by brushing lightly with hot corn
syrup. Decorate with candied cherries, other candied fruits, and
blanched almonds.

This cake may be baked in a graduated sizes of round layer pans for a
Groom's cake. (fill 3/4 full) Makes about 5 pounds of cake

Posted to EAT-L Digest 04 Dec 96

From: Wendy & Craig Harding >

Date: Sat, 7 Dec 1996 11:17:12 +0000

Yield: 1 servings


** Exported from Now You're Cooking! v5.63 **

On Sat, 13 Dec 2003 20:52:21 -0600, ravinwulf >
wrote:

>I came across this one in my collection. Can't vouch for it
>personally, but it seems to fit the bill. You might want to try it.

Bah, humbug. Sorry, somehow I missed the almonds at the bottom. It
must be my age catching up with me...

Tracy R.