I love fruitcake. Most every year we'd receive one as gift and my father and I would enjoy every bit. I'm not sure if Mom or Andrea liked it, though. This is a recipe my Mom got from Marveen Minish and had on file. I don't know if Mom ever made it, but it's probably a good one.

• 2 lbs Candied Dates
• 1 lb Mixed Candied Fruit (comes cut and pkgd for fruitcake)
• 4 x 8 oz packages Candied Cherries
• 2 x 8 oz packages Candied Pineapple
• 2-3 cups Pecans
• 2 cups Sugar
• 2 cups boiling Water
• 5 TBSP Shortening
• 3 cups Flour
• 1 tsp Baking Soda
• 2 tsp Cinnamon
• 1 tsp Cloves
• 1 tsp Salt

1. Place dates, sugar, water and shortening in saucepan. Simmer gently for 20 minutes. COOL.
2. Sift flour once before measuring. Then sift flour, baking soda, cinnamon, cloves, and salt together. Stir into cooled mixture.
3. Add mixed fruit, cherries, pineapple, and nuts.
4. Bake in a well-greased 9×13 pan 1 1/2 hours @350.
5. When cool, cut into 4 or 5 loaves and wrap well in waxed paper.

(Marveen) I do not cut anything before mixing, except the pineapple if it comes in rounds instead of chopped. The original recipe emphasizes that the larger and whole pieces make a prettier cake. The mixed fruit comes already cut. The dates can be either the cut variety or whole; either way, they get mushy as the are simmered anyway. Enjoy!