1 c. seedless raisins
1 c. pecans (med. size pieces)
1 c. cranberries, coarsely chopped
1 c. unsweetened pineapple chunks, drained and cut up
1 tbsp. grated orange rind
1 tbsp. grated lemon rind
3 tsp. liquid Sucaryl (artificial sweetener)
1/2 c. orange juice
2 tbsp. butter, melted
1 1/2 c. flour, sifted
1/2 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
1 tsp. baking powder

Preheat oven to 350 degrees. Put liquid Sucaryl in orange juice. Pour over cranberries and let soak 1 hour. Combine raisins, pecans, cranberries, pineapples, orange rind, and lemon rind. Add melted butter. Sift and measure flour and sift again. Add dry ingredients to fruit mixture and stir until thoroughly mix. Line muffin cups or tube pan. Put batter in to pans and cook 35 minutes or until lightly brown. After baking, you may find the cake is still moist around the pineapples. This moistness is to be expected and is not objectionable. Yield: 16 muffins or 1 cake.