Old-Fashioned Fruit Cake

• 4 c. raisins
• 1/2 c. chopped candied cherries
• 1 1/4 c. butter or shortening
• 1/2 tsp. nutmeg and cinnamon
• 1 c. chopped pecans
• 2 c. chopped walnuts
• 1 1/4 c. sugar
• 1/2 tsp. allspice
• 8 eggs, beaten
• 2 1/4 c. sifted flour
• 2 c. diced candied pineapple
• 1 c. citron
• 1/2 c. plain fruit juice
• 1/2 tsp. salt

1. Combine prepared fruits; add fruit juice.
2. Let stand several hours or overnight.
3. Prepare pans, 1 large tube pan or 3 medium loaf pans.
4. Grease pans and flour.
5. Cream shortening; gradually add the sugar mixed with the salt and spices.
6. Cream until light and fluffy.
7. Add beaten eggs; beat well.
8. Beat in flour.
9. Add nuts and juice, softened fruit with any juice remaining in bowl.
10. Mix well until well coated with batter.
11. Pour into pans.
12. Bake at 250u0b0 for 4 to 5 hours or until done.
13. Place a flat pan with 2 cups water on bottom shelf while cake is baking to keep moist.
14. Makes 5 pounds of nice fruity cake.
15. Cool and store in tight container.

raisins, candied cherries, butter, nutmeg, pecans, walnuts, sugar, allspice, eggs, flour, candied pineapple, citron, fruit juice, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1081789 (may not work)