1 1/2 c. raisins
1 pkg. (8 oz.) dates
2 c. sugar
2 c. boiling water
5 tbsp. shortening
3 c. sifted all-purpose flour
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. cloves
1 tsp. salt
1 c. chopped nuts
1 c. chopped mixed candied fruit

1. In large saucepan, combine raisins, dates, sugar, boiling water and shortening; mix well. Bring to boiling; reduce heat and simmer gently 20 minutes. Remove from heat; let cool.

2. Lightly grease 2 (8 x 4 x 2 3/4 inch) loaf pans. Line bottoms of pans with greased brown paper. Preheat oven to 325 degrees.

3. Sift flour with soda, cinnamon, cloves and salt. Add to cooled raisin mixture, along with walnuts and candied fruit. With wooden spoon, mix until well combined.

4. Turn into prepared pans. Bake 1 1/2 hours or until cake tester inserted in center comes out clean.

5. Let cool in pans on wire racks. Makes 2 (2 pound) fruit cakes.