1 lb. white raisins
3/4 lb. mixed candied fruit
1 lb. candied pineapple
1 lb. candied cherries
1 lb. nuts (pecans or English walnuts)
3 c. flour
1 c. Crisco
1 c. sugar
5 eggs
1/4 tsp. baking powder
1/4 c. light fruit juice
1 1/2 tbsp. vanilla

Mix 1 cup of flour over diced fruit and nuts.

Cream Crisco and sugar. Add eggs. Then juice and vanilla; beat well. Add 2 cups flour and other dry ingredients. Then add floured fruit and nuts. Line tube pan with waxed paper, foil or brown paper bag. Place cake in cold oven. Bake at 250 degrees for 2-3 hours or until toothpick comes out clean.

Place a couple cans of water or pie pan in oven during baking time.