Yellow Fruit Cake
|All-purpose flour||3 Cup (48 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Shortening||3⁄4 Cup (12 tbs)|
|Butter/Margarine||3⁄4 Cup (12 tbs), softened|
|Orange juice||2⁄3 Cup (10.67 tbs)|
|Candied cherries||1 Pound, cut in half (About 2.5 Cups)|
|Golden raisin||15 Ounce (About 3 Cups)|
|Candied pineapple||3⁄4 Pound, cut up (About 2 Cups)|
|Candied citron||1⁄4 Pound, cut up (About 2/3 Cup)|
|Candied orange peel||1⁄4 Pound, cut up (About 2/3 Cup)|
|Flaked coconut||4 Ounce|
|Blanched almonds||1⁄2 Pound (Around 1.5 Cups)|
|Pecan halves||1⁄2 Pound (About 2 Cups)|
Heat oven to 275°.
Line 2 loaf pans, 9x5x3 inches, with aluminum foil; grease.
Measure all ingredients except fruits and nuts into large mixer bowl.
Blend 1/2 minute on low speed, scraping bowl constantly.
Beat 3 minutes high speed, scraping bowl occasionally.
Stir in fruits and nuts.
Spread mixture evenly in pans.
Bake 2 1/2 to 3 hours 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 pans; cool.
Wrap in plastic wrap or aluminum foil; store in cool place.