2 c. chopped dried apricots
2 c. seeded raisins, chopped
2/3 c. chopped candied cherries
2/3 c. chopped candied orange peel
2/3 c. chopped citron
1/2 c. blanched almonds, shaved
1 tsp. grated lemon rind
4 c. sifted cake flour
1 1/2 c. shortening
1 1/2 c. sugar
8 eggs
1 tsp. salt
1 tsp. baking powder

Combine fruits, nuts and rind with half of flour.

Cream shortening and sugar until fluffy. Beat in eggs, one at a time. Combine remaining flour, salt and baking powder and sift together 3 times. Add to creamed mixture. Add fruit and nut mixture and blend well. Pour into greased loaf pans lined with greased brown paper.

Bake in a 300°F over for 1 1/2 hours.

Makes 4 loaves (7 x 3 x 2-1/2)

Serving Size: 1