Carol's light fruitcake again (Was: American biscuits)

[Carol]

Carol earlier:

> Carol, noting that  her recipe for fruitcake (posted here at
Christmastime) didn't get a single response <snip>
 
> Sandy:
>  
> I didn't see your recipe for fruitcake. I love to bake and am always
 open to new recipes <snip>


Carol responds:

Ask and ye shall receive. I found the original post using "Carol" and
"fruitcake" as my search terms and am copying and pasting just the
recipe part here:

Light Fruitcake

Cream together
1 1/4 cups shortening
2 3/4 cups powdered sugar

Add, one at a time, 7 egg yolks. Beat until
well blended.

Sift together
2 3/4 cups sifted flour
2 tsp. baking powder
1 1/2 tsp. salt
1/4 tsp. cinnamon

Add alternately with sifted dry ingredients
1 cup apple juice (or cider)

Fold in
7 stiffly beaten egg whites
1 tbsp. rum extract

In additional 3/4 cup flour, dredge
1/2 pound mixed candied fruit
1 pound whole candied cherries (red and green)
1/2 pound colored candied pineapple cubes
l pound golden raisins
l pound walnut halves

Fold fruit and nuts into cake batter.

Fill 3 greased and brown-paper lined loaf pans about
2/3 full. [If you use parchment paper in place of brown paper, you
don't need to grease the pans.]

Bake at 250 degrees [F.] for 2 3/4 hours

Note: Place pan containing 2 cups water on lower shelf
during baking to prevent cakes from getting too dry.

Cool. Wrap cakes in cheesecloth soaked in apple juice
(or cider) and wrap again in aluminum foil. Store in
refrigerator until ready to eat.

Carol again: 

I made one clarification regarding parchment paper and a notation that
the baking temperature is in Fahrenheit; otherwise, the recipe is
exactly as it appeared in the earlier post.

250 degrees F. = 121 degrees C. (very low heat, which results in a
crispy outside and moist inside, but the two cups of water on the
lower shelf is essential to prevent the cakes from being too dry).

Carol, noting that the ingredients needed for this fruitcake may not
appear in grocery stores until November