Categories: Cakes, Fruits 
      Yield: 6 servings 
  
  3 1/2 c  (1 1/2 pounds) mixed diced          3 c  Sifted enriched flour 
           -fruits and peels for               1 ts Each baking powder, salt, 
           -fruitcakes                              -cinnamon, allspice 
  1 1/4 c  (8 ounces) dark seedless          1/2 ts Each nutmeg, cloves 
           -raisins                                 . . 
  1 1/4 c  (8 ounces) light seedless           1 c  Shortening 
           -raisins                            2 c  Brown sugar 
      1 c  (4 ounces) chopped                  4 lg Eggs (1 cup) 
           -California walnuts               3/4 c  Grape juice 
      1 c  (4 ounces) chopped pecans       
  
  Mix fruits and peels, raisins, and nuts. Sift together flour, baking 
  powder, salt, and spices; sprinkle 1/4 cup over fruit mixture, mixing well. 
  Thoroughly cream shortening and sugar; add eggs, one at a time, beating 
  well after each. Add sifted dry ingredients to creamed mixture alternately 
  with grape juice, beating smooth after each addition. Pour batter over 
  fruits and mix well.. Line two 8 1/2x4 1/x2 1/2-inch loaf pans with paper, 
  allowing 1/2 inch to extend above all sides. Pour batter into pans, filling 
  3/4 full; do not flatten. Bake in very slow oven (275Ü) 3 to 3 1/2 hours or 
  till done. (Place pan containing 2 cups water on bottom shelf of oven to 
  get cake of greater volume, moist texture, shiny glaze.) Makes about 6 
  pounds.