Mixed Fruit Cake
|Graham cracker crumbs||1⁄4 Cup (4 tbs)|
|Chopped dried apricots||4 Ounce (About 1 Cup)|
|Raisins||1 Cup (16 tbs) (Dried Currants)|
|Slivered almonds||4 Ounce (About 1 Cup)|
|Candied cherries||3⁄4 Cup (12 tbs), halved|
|Candied pineapple||3⁄4 Cup (12 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Packed dark brown sugar||3⁄4 Cup (12 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Vanilla extract||2 Teaspoon|
|Almond extract||1⁄4 Teaspoon|
|Ground nutmeg/Ground mace||1⁄2 Teaspoon|
|Baking powder||1⁄2 Teaspoon|
1. Grease an 8-cup fluted tube pan with 1 tablespoon softened butter and coat with crumbs. Set aside.
2. Combine all remaining ingredients in a 3-quart mixing bowl. Blend well. Pour batter into prepared tube pan. Microwave, uncovered, at Cook Cycle 1 (power level 5) for 43 to 55 minutes, or until cake pulls away from the sides of the pan. Let stand 15 minutes on a counter before inverting onto a rack to cool. To store, wrap in foil or plastic and refrigerate for no longer than 4 weeks.