Mother's Christmas Fruitcake

Recipe Ingredients

3/4 cup	46g / 1.6oz	Maraschino cherries - undrained
16 oz	454g	Ready-to-serve prunes in heavy syrup - (1 jar) undrained
1 1/4 cups	247g / 8.7oz	Sugar
3/4 cup	148g / 5.2oz	Vegetable shortening
4		Eggs
1 cup	146g / 5.1oz	Walnuts - chopped
3 tablespoons	45ml	Whiskey
1		Unsweetened crushed pineapple - undrained
15 oz	426g	Raisins
4 cups	250g / 8.8oz	All-purpose flour
1 tablespoon	15ml	Ground cinnamon
2 teaspoons	10ml	Baking soda
1 teaspoon	5ml	Ground cloves
1/2 teaspoon	2.5ml	Salt
		Vegetable cooking spray

Recipe Instructions

Drain cherries, reserving 3 tablespoons juice. Cut cherries in half; set aside. Drain prunes, reserving 6 tablespoons syrup; pit prunes, and set aside.

Cream sugar, shortening, and eggs at medium speed of a mixer for 2 minutes or until smooth. Stir in cherries, reserved cherry juice, prunes, reserved prune syrup, walnuts, and next 3 ingredients.

Combine flour and next 4 ingredients; add to creamed mixture, and stir well.

Spoon batter into a 10-inch tube pan coated with cooking spray.

Bake at 350F for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan, and let cool completely. Yield: 32 servings (serving size: 1 [3/4-inch] slice).

Source:
Cooking Light, Nov/Dec 1994, page 100

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