Traditional but not quite so rich version of fruit cake. Ideal for those who don't really love fruitcake but who feel it's a must for the Holidays.

3 c. of any good plain flour (Gold Medal)
1 1/3 c. sugar
2 tsp. salt
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. nutmeg
1 c. coconut (Angel Flake fine)
1 c. orange juice
1 c. salad oil
4 eggs
1/4 c. dark corn syrup
2 c. raisins
1 (8 oz.) pkg. pitted dates, cut up
1 lb. mixed candied fruit (2 c.)
1 lb pecan halves

Measure all ingredients except fruits and nuts into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Stir in fruit and nuts. Before spreading mixture in 4 1/2" x 10" pan, grease and place aluminum foil in bottom of pan.

Bake 2 hours at 300 degrees or until wooden pick inserted in center comes out clean. If necessary, cover with aluminum foil the last hour of baking to prevent excessive browning. Remove from pan; cool. Wrap in plastic wrap or aluminum foil. Store in cool place.