2 1/2 cups whole candied cherries, red and green
3 to 4 cups golden raisins
2 cups candied pineapple (cut in large chunks)
1 cup candied orange peel or citron
2 cups flaked coconut
1 1/2 cups whole blanched almonds
2 cups pecan halves
3/4 cup shortening
3/4 cup butter or margarine
1 1/2 cups sugar
2/3 cup orange juice
3 cups flour
1 1/2 teaspoons baking powder
1 teaspoon salt
Measure all the fruits and nuts into very large mixing bowl and set aside.
Cream butter, shortening and sugar.
Add eggs and mix well.
Add dry ingredients and orange juice.
Beat on high speed for several minutes, scraping the bowl occasionally.
Stir batter into fruit mixture and combine well.
Bake at 275 degrees Fahrenheit for about 2 hours or until toothpick inserted in centre comes out clean. Remove from pans and cool.
Yield: 3 medium loaves
(Note: I did six mini-loaves and two larger loaves this year...and used silicone pans for the first time. They were great for baking fruitcake!)
Now here's the part that makes this fruitcake so moist and yummy....wrap in brandy moistened cheesecloth. I used about 1 1/2 cups of apricot brandy for this recipe. Store the wrapped cakes in a cool place.