1 package wax paper
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 cups chopped pecans
2 cups raisins
1 1/2 cups candied red cherries, divided use
2 1/2 cups candied pineapple, divided use
2 cups chopped dried mixed fruit
1 1/4 cups vegetable shortening
1 1/4 cups honey
6 large eggs
1/2 cup pecan halves
1/2 cup golden raisins
1/2 cup light corn syrup
Line the bottom of a greased
10-inch tube pan with layers of greased wax paper. Sift together
flour, salt, baking powder, cinnamon, nutmeg, and ginger.
Preheat oven to 275*F.
In another bowl, combine
chopped pecans, raisins, 1 cup candied red cherries, 2 cups candied
pineapple, and chopped dried mixed fruit. Sprinkle with part
of the flour mixture and toss to coat evenly; set aside.
Cream shortening and honey
until light and fluffy. Add eggs, one at a time, beating well
after each addition. Add the flour mixture, mix well, then fold
in the fruit mixture. Spoon into the prepared pan. Place a shallow
pan of hot water on the bottom oven rack; place the tube pan
on the center rack and bake for 3 hours and 15 minutes.
Meanwhile, combine pecan
halves, 1/2 cup candied red cherries, golden raisins, and 1/2
cup candied pineapple.
In a saucepan, bring light
corn syrup to a boil and cook for 1 1/2 minutes. Add to the fruit
mixture and mix well. Arrange on the fruitcake then bake for
45 minutes, or until the fruitcake is firm but not dry. Cool
completely in the pan, invert, and remove the wax paper.
