Mama Harrison'S Fruit Cake

• 1/2 c. sugar
• 1/2 c. crushed pineapple
• 7 eggs
• 5 c. flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 2 Tbsp. dark jelly
• 1 Tbsp. cinnamon
• 1 Tbsp. nutmeg
• 2 c. sugar
• 1 c. shortening
• 1 qt. pecans
• 1 lb. raisins
• 4 large bottles cherries

1. Mix 1/2 cup sugar and 1/2 cup pineapple in heavy pan and cook until thick.
2. Cool.
3. Separate eggs and beat whites until stiff. Beat yolks until frothy.
4. Sift together flour, nutmeg, baking powder, cinnamon and salt.
5. Set aside.
6. Cream sugar and shortening.
7. Add cherries with juice, jelly, pineapple and egg yolks.
8. Add dry ingredients and mix well.
9. Fold in egg whites. Add raisins and nuts and stir well.
10. Bake in Bundt or tube pan at 250u0b0 for 2 1/2 to 3 hours.

sugar, pineapple, eggs, flour, baking powder, salt, dark jelly, cinnamon, nutmeg, sugar, shortening, pecans, raisins, bottles cherries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=972552 (may not work)