Fruit Cake

2 - 8 ounce Red Candied Cherries
1 - 8 ounce green candied cherries
2 cups packed dark brown sugar
1 cup walnuts
1 cup pitted dates
1 cup candied pineapple chunks
⅔ cup shortening
½ dark seedless raisins
½ cup diced candied orange peel
¼ cup diced candied lemon peel
1 tsp. Salt
1 tsp ground cinnamon
1 tsp ground nutmeg
½ tsp ground cloves
4 cups all purpose flour
2 tsp baking soda


Steps to Follow:

1. In 4-quart saucepan over high heat, heat all ingredients except flour and baking soda with 2 cups water to boiling. Reduce heat to medium-low; simmer uncovered for 10 minutes. Remove saucepan from heat - cool fruit mixture for 30 minutes.

2. Preheat oven to 325° F. Grease 10-inch tube pan; line bottom of pan with waxed paper; grease paper.

3. Into cooled fruit mixture, gently stir in flour and baking soda until blended. Spoon batter into pan.

4. Bake 1 ½ hours or until toothpick inserted in center of fruitcake comes out clean. After cake has cooled - remove waxed paper. Wrap fruit cake in plastic foil.

To garnish the cake, use the red and green cherries and holly leaves, or slice an apple. Place over cake, pour a little Manichevitz grape wine and wrap in cheese cloth. Store in tin container. Every other day you can pour a little wine and wrap back with cheese cloth.