Ingredients

12 ounces pitted prunes (1 C.) each cut in half
10 ounces dried figs; chopped (1 C.)
6 ounces dried apricot halves; chopped (1 C.)
10 ounces pitted dates (1 C.)
2 C. pecans
1 C. red candied cherries (8 ounce)
1/2 C. candied pineapple wedges (4 ounce)
1/2 C. diced candied lemon peel (4 ounce)
1 C. sugar
1 C. shortening
2 C. all-purpose flour
2 tsp. baking powder
1 tsp. salt
1 tsp. vanilla extract
5 large eggs
1/4 C. apricot preserves; garnish
Dried fruit, green and red candied cherries, and pecans for garnish

Cooking Instructions

Day ahead or up to 1 month ahead: Grease 10-inch tube pan; line bottom of pan with foil; grease foil. In large bowl, combine first 9 ingredients. In another large bowl, with mixer at low speed, beat sugar and shortening just until blended. Increase speed to high; beat until light and fluffy. Add flour, baking powder, salt, vanilla extract, and eggs. Beat at low speed until mixture is just blended, constantly scraping bowl with rubber spatula. Stir batter into fruit mixture. Preheat oven to 325. Spoon batter into pan. Bake fruitcake 1 1/2 hours or until toothpick inserted in center comes out clean. Cool cake completely in pan on wire rack. Remove from pan and carefully peel off foil. Wrap fruitcake tightly in plastic wrap or foil. Refrigerate fruitcake overnight so cake will be firm and easy to slice. To serve, if you like, in small saucepan over medium heat, heat the apricot preserves until just melted, stirring occasionally. Brush cake with half of apricot preserves. Garnish top of cake with dried fruit, candied cherries, and pecans. Brush the fruit and pecans with the remaining apricot preserves.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)