3 c. whole red and green candied cherries
3 c. diced candied pineapple
1 (1 lb.) pkg. shelled walnuts
1 (10 oz.) pkg. golden raisins
1 c. shortening
1 c. sugar
5 eggs
4 tbsp. vanilla
3 c. flour
3 tsp. baking powder
1 tsp. salt

In a bowl, combine the cherries, pineapple, walnuts and raisins; set aside. In a mixing bowl, cream shortening and sugar. Beat in eggs and vanilla. Combine the flour, baking powder and salt; add to the creamed mixture and mix well. Pour over fruit mixture and stir to coat. Pour into a greased and floured 10-inch tube pan.

Bake at 300°F for 2 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Wrap tightly and store in a cool place. Slice with a serrated knife; bring to room temperature before serving.

Yield: 12 to 16 servings.