3 oz. pkg. lemon peel
3 oz. pkg. orange peel
1/2 lb. candied cherries
1/4 lb. walnuts
1/4 lb. pecans
1/2 lb. pitted dates
1/4 lb. candied pineapple
1/2 lb. raisins
1/4 c. flour
1 c. shortening
1/2 c. sugar
1/2 c. honey
5 well beaten eggs
1 1/2 c. flour
1 tsp. salt
1 tsp. baking powder
1 tsp. allspice
1/2 tsp. nutmeg
1/2 tsp. cloves
1/4 c. orange or grape juice

Cut all fruit and nuts into cubes and dredge in 1/4 cup flour. Cream shortening and sugar and honey, then eggs and beat thoroughly. Add flour and dry ingredients, alternate with juice, beat well. Pour batter over fruit and nuts and mix well.

Line greased 3 1/2 x 7 1/2 inch loaf pans with waxed paper, allowing 1/2 inch to extend above top of pan. Pour batter into loaf pans. Bake at 250 degrees for 3 to 4 hours. Place 2 cups of water in a shallow pan and place on rack under cake. When cake is smooth and glossy it is done. Makes 5 pounds.