1 c. shortening
2 c. white sugar
3 c. self rising flour
4 eggs
1 tsp. vanilla
1 c. sweet milk

Mix your cake like you would any cake. The fruit is our own idea. 1 lb. pecans 1 c. concord jelly 1 tsp. cinnamon 1 tsp. cloves 1 lb. glazed pineapple 1 lb. raisins, dark or white 1 c. fig preserves (may substitute with dry figs and strawberry preserves)

Mix all the fruit and spices together. Stir in 3/4 cup of flour so the cake won't taste raw around the fruit. Stir in your cake batter. Will make 9 pounds of cake. I use 2 tube pans placing a pan of water under the cakes. Start with 225 degrees for about 4 hours. Then raise the temperature to 250 degrees. The cakes are done when you stick a toothpick in and it comes out clean.