Preheat oven to 275 degrees. Measure out fruits, chop larger pieces
bite size pieces. Measure out nuts. Leave whole or chop, as desired.
Drain the canned sweet cherries and pineapple tidbits. In a large
with deep sides, combine all dry ingredients, and mix well. Add
oil, orange juice, eggs and corn syrup. Mix until smooth. Add
nuts, stirring well after each addition.
Line six medium bread pans with aluminum foil. Grease the insides
salad oil. Fill pans 2/3 full with fruitcake batter.
Bake in 275
oven for 2 1/2 hours until wooden pick inserted in the middle
If necessary, cover tops with aluminum foil during last hour to
Remove from pans, cool, and wrap in foil or
wrap. Store in cool place.
If desired, you may glaze the fruitcakes
your favorite glaze before wrapping for storage.