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1
Prepare baking pans by cutting parchment liners for bottoms.
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2
Grease each piece of paper with shortening.
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3
Place in pans.
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4
Top with a layer of waxed paper.
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5
Grease top of paper and inside of pans generously with shortening.
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6
Place candied fruit, dates, cherries, citron, raisins, pecan and walnut halves in 2-quart bowl.
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7
Sift together flour, salt, cinnamon, cloves and nutmeg; reserve 1/2 cup.
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8
Add reserved dry ingredients to fruit/nut mixture; mix to coat.
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9
Cream together butter and sugar in bowl until light and fluffy at medium speed of electric mixer.
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10
Add eggs, one at a time, beating well after each addition.
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11
Add baking soda to dry ingredients.
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12
Add dry ingredients alternately with buttermilk to creamed mixture, beating well after each addition.
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13
Add batter to fruit/nut mixture, mixing well.
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14
Turn into prepared 10-inch tube pan or three 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans.
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15
To decorate, place fruits and walnuts on top of batter to form a design.
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16
Bake in 300 F.
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17
oven 2 hours and 30 minutes for 10-inch tube pan and 1 hour and 30 minutes for loaf pans.
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18
Cool in pans on racks 10 minutes.
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19
Remove from pans; cool on racks.
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20
Baste with orange juice or apple cider using pastry brush.
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21
Wrap in waxed paper; then in aluminum foil.
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22
Store in covered container in cool place.
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23
Let mellow 2 weeks, then baste again.
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24
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