Yellow Fruitcake
| 3 | cups | all purpose flour |
| 1 1/2 | cups | sugar |
| 1 1/2 | tsp | baking powder |
| 3/4 | tsp | salt |
| 3/4 | cup | shortening |
| 3/4 | cup | margarine or butter - softened |
| 2/3 | cup | orange juice |
9 |
eggs | |
| 2 1/2 cups - | 16 oz | candied cherries - cut into halves |
| 3 cups - | 15 oz | golden raisins |
| 2 cups - | 12 oz | candied pineapple - cut up |
| 2/3 cup - | 4 oz | candied citron - cut up |
| 2/3 cup - | 4 oz | candied orange peel - cut up |
| 3/4 | cup | flaked coconut |
| 1 1/2 cups - | 8 oz | blanched whole almonds |
| 2 cups - | 8 oz | pecan halves |
Heat oven to 275 C. Line 2 loaf pans (4x5x3") with aluminum foil and grease. Beat all ingredients except fruits and nuts in big mixer bowl on highspeed - scrapping bowl occasionally - 3 minutes. Mix batter into fruits and nuts in big bowl. Spread in pans. Bake until wooden pick inserted comes out clean - 3 hours. Remove from pans - cool. Wrap in plastic wrap or aluminum foil and store in refrigerator 3 to 4 weeks or freeze. DO NOT use self-rising flour. DO NOT use 8 1/2x4 1/2x 2 1/2" loaf pans.
Jason F