1 1/2 c. dried apricots, halved
1 1/2 c. mixed chopped candied fruits
1 1/2 c. whole red candied cherries
1 1/2 c. whole green candied cherries
1 1/2 c. diced candied pineapple, 1/2 inch
3 c. walnut halves
3 1/2 c. sifted flour
1 1/2 tsp. baking powder
2 tsp. salt
1 1/2 c. butter
1 1/2 c. sugar
6 eggs
4 tsp. grated orange or lemon peel
3 tsp. vanilla
Heavy duty aluminum foil

Combine fruits and nuts. Combine and sift dry ingredients. Add sugar gradually to creamed butter, mix until fluffy. Add eggs, one at a time, beat well after each addition. Stir in dry ingredients, grated peel and vanilla, fruits, and nuts. Spread batter into 2 greased and foiled lined pans, 9 x 5 x 3 inches. Bake at 275 degrees until done, 3 hours. Cool in pans on wire rack for 10 minutes.

Lift cakes out of pans, leaving foil on sides of cake. Finish cooling. Wrap cakes attractively in foil either for freezing and later serving, or for holiday gifts. If desired, 1/4 cup orange curacao can be poured over cooled cakes for extra flavor.