1 c. shredded coconut
1 c. sliced citron
1 c. raisins
1 c. chopped candied pineapple
1 c. candied cherries, sliced
2 c. blanched almonds, chopped
3 c. sifted flour
1 tsp. baking powder
1 c. shortening
2 c. sugar
1 tbsp. vanilla
1/2 c. fruit syrup
8 egg whites

Combine the first 6 ingredients with one cup of the flour. Sift remaining flour with baking powder. Cream shortening with sugar and flavoring until fluffy. Add sifted dry ingredients and fruit syrup alternately in small amounts, beating well after each addition. Add fruit mixture. Beat egg whites until stiff, but not dry and fold into batter. Pour into greased pans lined with heavy greased paper and bake in very slow oven (275 degrees) about 4 hours. Makes a 5 pound fruit cake.