1 c. shortening
1 c. sugar
1 tsp. grated lemon rind
1 tbsp. lemon juice
5 eggs
1 c. candied cherries
1/2 c. mixed candied peel
2 1/2 c. sifted flour
1/2 tsp. salt
1 tsp. baking powder

Cream shortening, sugar, lemon rind and juice; add eggs, one at a time, beating well after each addition. Combine cherries and peel with 1/2 cup flour. Sift remaining flour with salt and baking powder; add to batter by thirds, beating well after each addition. Stir in floured fruit; pour batter into greased and floured tube pan.

Bake at 300 degrees for about 1 hour and 45 minutes or until cake tests done. Cool cake for 10 minutes before removing from pan. Cool; wrap in waxed paper and let stand for 1 minute before using.