4 c. sliced, peeled cooking apples
2 c. sugar
1 c. Crisco
4 1/2 c. sifted flour
3 tsp. baking soda
2 1/2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1/4 lb. candied cherries
4 c. filberts or pecans
1 tsp. salt
1 lb. mixed candied fruit, diced

Mix apples and sugar in saucepan and cook, covered, over low heat, stirring occasionally, until applesauce is formed, adding a little water if necessary. Stir in Crisco. Cool; refrigerate until next day. Sift dry ingredients and add 1 cup to fruits; mix well. Add remaining dry ingredients to applesauce and mix well. Work in fruit and nuts. Pack into 2 greased 9 x 5 x 3 inch loaf pans. Bake in a very slow oven (250 degrees) about 2 1/2 hours. Remove from pan; cool and wrap in wine soaked cloths and in foil. Store in refrigerator for a few days to blend flavors.