Holiday Fruitcake

3 cups whole red and green candied cherries
3 cups diced candied pineapple
1 package (1 pound) shelled walnuts
1 package (10 ounces) golden raisins
1 cup shortening
1 cup sugar
5 eggs
4 tablespoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt

In a large bowl, combine the cherries, pineapple, walnuts and raisins; set aside. In a large mixing bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder and salt; add to the creamed mixture and mix well. Pour over fruit mixture and stir to coat.

Pour into a greased and floured 10-in. tube pan. Bake at 300 degrees for 2 hours or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pan to a wire rack to cool completely. Wrap tightly and store in a cool place. Slice with a serrated knife; bring to room temperature before serving. Makes 16 servings.