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Make fruitcakes 3 to 4 weeks in advance and let them
mellow in their wraps. For a richer flavor, pour wine or
brandy over the cake before wrapping or wrap in wine-dampened
cloths. Overwrap and store in refrigerator.

3 c. all-purpose flour*
1 1/2 c. sugar
1 1/2 tsp. baking powder
3/4 tsp. salt
3/4 c. shortening
3/4 c. margarine or butter,
2/3 c. orange juice
9 eggs
16 oz. candied cherries, cut
into halves (about
2 1/2 c.)
15 oz. golden raisins (about
3 c.)
12 oz. candied pineapple, cut
up (about 2 c.)
4 oz. candied citron, cut up
(about 2/3 c.)
4 oz. candied orange peel, cut
up (about 2/3 c.)
3/4 c. flaked coconut
8 oz. blanched whole almonds
(about 1 1/2 c.)
8 oz. pecan halves (about
2 c.)
Heat oven to 275 degrees. Line 2 loaf pans, 9 x 5 x 3-inches**
with aluminum foil; grease. Beat all ingredients except fruits
and nuts in large mixer bowl on low speed, scraping bowl
constantly, 30 seconds. Beat on high speed, scraping bowl
occasionally, 3 minutes. Mix batter into fruits and nuts in
large bowl. Spread in pans. Bake until wooden pick inserted
in center comes out clean, 2 1/2 to 3 hours. If necessary,
cover with aluminum foil during last hour of baking to prevent
excessive browning. Remove from pans; cool. Wrap in plastic
wrap or aluminum foil and store in refrigerator 3 to 4 weeks or
freeze. Makes 2 fruitcakes.
*Do not use self-rising flour in this recipe.
**Do not use 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.

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