Title: Mother's Christmas Fruitcake
Categories: Dessert
Yield: 32 Servings

3/4	c	Maraschino cherries, undrained
16	oz	Ready-to-serve prunes in heavy syrup, (1 jar) undrained
1 1/4	c	Sugar
3/4	c	Vegetable shortening
4		Eggs
1	c	Chopped walnuts
3	tb	Whiskey
15 1/4	oz	Unsweetened crushed pineapple, (1 can) undrained
15	oz	Raisins, (1 box) (2-1/2 cups)
4	c	All-purpose flour
1	tb	Ground cinnamon
2	ts	Baking soda
1	ts	Ground cloves
1/2	ts	Salt
		Vegetable cooking spray

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 350 degrees 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).

Per serving: 232 Calories; 6g Fat (23% calories from fat); 3g Protein; 42g Carbohydrate; 25 mg Cholesterol; 124mg Sodium Recipe by: Cooking Light, Nov/Dec 1994, page 100

By igor@digex.net on Jan 28, 1997.

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