1 c. shortening
2 c. brown sugar, packed
5 eggs
3 c. sifted flour
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. cloves
1/2 tsp. ginger
1 tsp. rum flavoring
1 c. orange juice
2 tbsp. lemon juice
1 1/2 lbs. crystalized fruit (cherries, pineapple, etc.)
1/2 lb. mixed lemon, orange and citron peel (candied)
1 lb. seedless raisins
1/2 lb. each of walnut pieces, pecans and almond slivers
1 c. moist shredded coconut (optional)

Cream shortening and sugar thoroughly; add eggs and beat well. Add dry ingredients alternating with liquids. Stir in spices, friuts and nuts. Bake in large tube pans lined with waxed paper or spoon into 5 (1 1/2 lb.) cake pans, lined with waxed paper.

Bake for 1 1/2 hours to 1 hour and 45 minutes at 300 degrees. Cool. Wrap in plastic wrap and store in cool place. Decorate tops when half done. Yield: 7 lbs. approximately.