Holly Jolly Fruit Cake

Ingredients

• 20 ounces diced mixed fruit
• 8 ounces candied cherries, red and green
• 6 ounces pitted dates
• 4 ounces seeded raisins
• 4 ounces walnut meats
• 4 ounces pecans
• 1 cup shortening
• 1/2 cup sugar
• 1/2 cup honey
• 5 eggs, well beaten
• 1 3/4 cups flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon allspice
• 1/2 teaspoon nutmeg
• 1/4 cup either orange juice, grape juice, brandy, rum

Directions

1. 1

   Line greased 3 1/2 x 7 1/2 inch loaf pans with waxed or parchment paper, allowing 1/2 inch to extend above all sides of pans. Do not flatten.

2. 2

   Shred fruit mix.

3. 3

   Halve cherries, nut meats, and dates. (If you use pineapple and citron instead, cut the size of almonds).

4. 4

   Dredge fruit in 1/4 cup flour.

5. 5

   In large bowl, cream shortening and sugar; add honey and eggs; beat well.

6. 6

   In small bowl, mix 1 1/2 cups of the flour with dry ingredients.

7. 7

   Alternately add flour mixture and liquid of choice to the creamed mixture.

8. 8

   Pour batter over floured fruits and mix well.

9. 9

   Pour batter into prepared pans.

10. 10

    Place a pan containing 2 cups of water on bottom shelf while baking. Cakes baked with water have greater volume.

11. 11

    BAKE at 250 degrees 3-4 hours.

12. 12

    IF DECORATING with nuts and cherries, place on cakes 2 hours before done.

13. 13

    Before wrapping up cake the first time, mom drizzled brandy or rum over each cake. Then, once a week she drizzled more liquid on them.

14. 14

    Store in covered container in a cool place.