2 c. English walnuts
5 c. diced fruits (cherries and pineapple)
2 c. coconut, flaked
2 c. all-purpose flour
1 1/2 tsp. baking powder
1 tsp. salt
1 c. shortening
1 c. sugar
1 tsp. vanilla flavoring
5 eggs
3/4 c. Manischewitz Concord or Blackberry Wine
2 c. raisins

Mix fruits and peels, English walnuts, raisins and coconut. Sift together flour, baking powder and salt; sprinkle 1/2 cup over fruit mixture, mixing well. Thoroughly cream shortening, sugar and flavoring; beat in eggs, one at a time.

Add dry ingredients to creamed mixture alternately with Manischewitz Concord or Blackberry Wine, beating well after each addition. Add fruit mixture, stirring until well mixed.

Line two 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans with paper, allowing 1/2 inch to extend above all sides. Pour batter into pans, filling 2/3 full. Bake in very slow oven (275 degrees) 2 1/2 hours, or until cakes are done. (Have a pan of water on bottom shelf of oven while baking.) Cool in pans. Makes about 5 pounds.

If desired, glaze cooled cakes by brushing lightly with hot corn syrup. Trim tops with candied cherries and other candied fruits.