Eggnog and Holiday Raisin Cake

1 1/4 cups shortening
1 1/4 cups honey
6 large eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ginger
2 cups mixed diced candied fruits
2 cups candied pineapple pieces
2 cups raisins
2 cups golden raisins
1 cup halved candied cherries
2 cups broken pecans
1/4 cup dark rum
1/4 cup brandy

Preheat oven to 250F. Place shortening and honey in mixing bowl and beat until creamy; beat eggs well and add to mixture; mix flour, baking powder, salt and spices; add to mixture and beat vigorously to mix thoroughly.

Blend in fruits, nuts, and liquors. Line 10-inch tube pan with 2 thickness greased heavy brown paper. Pour batter into tube pan and place in shallow pan of water.

Bake in bottom half of oven 4 1/2 hours or until cake tester inserted in center comes out clean.

Yield: 36 thin slices.

Copyright© 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

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