1 lb. candied cherries, chopped
1 lb. candied pineapple, chopped
1 lb. pecan halves
1 1/2 c. white currants
1 1/2 c. pitted dates, chopped
2 c. sugar
2 c. boiling water
5 tbsp. shortening
3 c. flour
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. ground cloves
1 tsp. salt

For best results, maintain exact amounts as indicated. Combine currants, dates, sugar, shortening and water in large saucepan and simmer 20 minutes. Cool. In separate bowl, combine flour, soda, cinnamon, cloves and salt. Combine all chopped fruit and pecans in large bowl. Add flour mixture and stir until fruit is coated. Add cooled mixture and blend well.

Pour into tube pan lined with greased wax paper. Bake at 325 degrees for 2-3 hours or until top of cake is well done. Cool completely.

Fill opening in center with well-packed cheese cloth. Wrap in foil and place in cake tin. Pour 1/2 cup of rum over cheese cloth. Place lid on cake tin. Place in cool area and let set from late October until Christmas.