Categories: Desserts, Holiday 
      Yield: 1 fruitcake 
  
     20    California dried figs 
    1/2 lb Candied cherries 
    1/4 lb Candied pineapple 
  2 1/2 c  Chopped walnut 
      1 c  Sifted cake flour 
      1 ts Salt 
  1 1/2 ts Baking powder 
      1 ts Cinnamon 
      1 ts Allspice 
    1/2 ts Cloves 
    1/2 c  Shortening 
  1 1/2 c  Sugar 
      5    Eggs; separated 
      2 oz Baking chocolate; melted 
      4 tb Brandy or water 
  1 1/2 ts Vanilla 
      1 ts Almond extract 
  
  Butter a 6 x 10 x 3-inch loaf pan.  Line with waxed paper and butter 
  generously again.  Set oven for 250 degrees F.  Cover figs with very hot 
  water, and let stand 10 minutes.  Drain.  With scissors, snip off stems. 
  Then cut figs, cherries and pineapple into tiny bits.  Add chopped nuts 
  and half the sifted flour.  Mix together lightly.  Sift remaining flour 
  with salt, baking powder and spices. Cream shortening, sugar, egg yolks 
  and melted chocolate. Whip egg whites until very light.  Combine all 
  ingredients until just mixed.  Place in baking pan.  Bake in slow oven 
  (250 F.) for about 3 to 4 hours.  Place pan of hot water in bottom of 
  oven.  When cool, brush with hot corn syrup and decorate with figs, 
  candied fruit and nuts. 
   
  Source: 48 Family Favorites with California Figs 
  Reprinted with the permission of The California Fig Advisory Board 
  Electronic format courtesy of Karen Mintzias