3 1/4 c. sifted all purpose flour
1 1/4 c. sugar
1 tsp. salt
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ginger
1 c. oil
1 c. prune juice
4 eggs
1/4 c. dark corn syrup
1 (11 oz.) pkg. raisins
2 c. coarsely chopped mixed candied fruits
3 1/2 oz. candied red cherries, cut in half
1 (12 oz.) pkg. coarsely chopped dates
2 c. coarsely chopped walnuts

Line a bundt pan with aluminum foil. Grease foil with butter. Preheat oven to 275 degrees. In a large bowl sift flour, sugar, salt, baking powder, cinnamon, nutmeg, and ginger; add oil, prune juice, eggs, and syrup. Blend with electric mixer on low speed; turn to high speed and beat for 3 minutes scraping bowl several times. Stir in remaining ingredients until blended. Pour into pan, leveling top.

Bake 3 hours or until inserted toothpick comes out clean. Cool cake in pan on a wire rack for 15 minutes. Loosen foil from pan. Invert pan onto rack and remove foil from cake. Cool cake completely. Wrap with foil and refrigerate. For best flavor and easy slicing, keep refrigerated for 2 to 3 weeks.