1 lb. orange and lemon peel
1 lb. candied pineapple
1 lb. dates, chopped
1 lb. candied cherries
1 lb. walnuts or pecans
1 lb. lite raisins
Dredge fruit in 1 c. flour
1 lb. shortening
1 c. sugar
1 c. honey
10 well beaten eggs
4 c. flour
2 tsp. salt
3 tsp. baking powder
2 tsp. cinnamon
1/4 c. pineapple juice

Cream sugar and shortening; add honey. Beat well. Add eggs. Sift flour, salt, baking powder, and cinnamon. Add alternately 1/4 cup pineapple juice and mix well. Then add floured fruits. Place in 1 1/2 or 2 pound loaf pans. Place pan of water in bottom of rack in oven and bake at 250 degrees for 1 1/2 hours to 3 hours or until done. Cool; melt white syrup and coat tops to seal. Wrap when cooled in foil or saran wrap. Keep in tins in cool place.