1 c. currants
3 c. light or dark raisins
1/2 c. dried preserved orange peel
1/2 c. diced preserved lemon peel
1 1/2 diced preserved citron
1 c. halved candied cherries
1 c. diced preserved pineapple
1 c. pecan halves
1 c. blanched almonds, cut lengthwise
1 tsp. nutmeg
1 1/2 tsp. cinnamon
1 1/2 tsp. ground cloves
1/2 tsp. baking soda
1 c. soft shortening
1 c. sugar
6 eggs, separated
1/2 square unsweetened chocolate, melted
1/4 c. fresh, frozen or canned lemon juice
1/4 c. orange juice
2 c. sifted all purpose flour

Thoroughly grease 3" to 4" deep 10" tube pan. Cut heavy waxed paper to fit bottom and sides of pan. Line pan with waxed paper (be sure paper fits snugly) and lightly grease paper. Or use aluminum foil without greasing. In large bowl, thoroughly mix currants, raisins, peels, citron, cherries, pineapple and nuts with 1 cup flour until all are coated with flour.

Start heating oven to 300°F. Sift remaining 1 cup flour with spices and soda. In large electric mixer bowl, with mixer at medium speed, or cream blend shortening with sugar until light and fluffy. Add egg yolks one at a time, beating thoroughly after each addition. Add melted chocolate. At low speed or blend, beat in alternately, just until smooth, flour mixture and fruit juices. When mixture is thoroughly blended, stir by hand into fruit mixture. Beat egg whites until stiff; fold into cake mixture. Turn into tube pan.

Bake 2 hours and 20 minutes or until cake tester inserted in center comes out clean. Cool completely in pan; remove paper; store to mellow.