Golden Fruitcake

2 packages (15 ounces each) golden raisins
1-1/2 cups shortening
2-1/4 cups sugar
8 eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup milk
2-1/2 cups chopped walnuts
1-1/3 cups diced candied pineapple (about 8 ounces)
1 cup chopped candied cherries (about 8 ounces)
1 cup flaked coconut

Place raisins in a bowl; cover with boiling water and let stand for 5 minutes. Drain well and set aside. In a mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine dry ingredients; add to the creamed mixture alternately with milk. Stir in the walnuts, pineapple, cherries, coconut and raisins.

Spoon into nine greased 5-3.4-in. x 3-in. x 2-in. loaf pans. Bake at 300° for 65-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Makes 9 loaves.