Real Fruit Fruitcake
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 with salad oil. Fill pans 2/3 full with fruitcake batter.
Bake in 275 degree oven for 2 1/2 hours until wooden pick inserted in the middle comes out clean.
If necessary, cover tops with aluminum foil during last hour to prevent excessive browning.
Remove from pans, cool, and wrap in foil or plastic wrap. Store in cool place.
If desired, you may glaze the fruitcakes with your favorite glaze before wrapping for storage.