Christmas Fruit Cake (Candy Cake)

by Roma

Combine in a large bowl:

1 lb. seedless raisins

2 lbs. mixed candied fruits

1 lb. gumdrops, quartered (omit black ones)

1/4 c. pineapple or maraschino cherry juice

1 1/2 c. shelled walnuts

Cake batter:

1 c. shortening

1 c. sugar

3/4 c. brown sugar

5 eggs

1 t. vanilla

2 1/2 c. flour

3/4 t. salt

1 1/2 t. baking powder

1 1/2 t. cinnamon

1 t. ground cloves

Cream shortening, sugar, eggs and vanilla.  Add dry ingredients.  Combine with fruit and nut mixture. Bake in loaf pans at 275-300ºF for 2 1/2-3 hours.

~Most of us called this fruit cake, but because of the gumdrops in it, Mark always called it candy cake.  It was best made several weeks before Christmas.