---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cakes, Fruits
       Yield: 5 servings
       4 c  (1 3/4 pounds) mixed diced
            -fruits and peels for
     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
       2 c  (8 ounces) blanched almonds,
       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 (275ø) 2 1/2 hours or till done. (Have pan of
   water on bottom shelf of oven while baking.) Makes about 5 pounds.