3 1/2 cupr sifted all-purpose flour
1 1/4 tsp. baking powder
1 tsp. salt
2 tsp. ground cinnamon
1/4 tsp. ground cloves
1 1/4 cups raisins
1 cup chopped pecans
12 oz. dried apricots, chopped
8 oz. candied cherries, halved
4 oz. candied lemon peel
4 oz. candied orange peel
1/2 cup orange juice
1 cup jellied cranberry sauce
1 1/2 cups shortening
2 1/2 cups packed light brown sugar
5 eggs
1 1/2 cups chopped cranberries
Preheat oven to 300 degrees. Grease and flour a 10-inch tube pan. Line with parchment paper and grease paper.
In a medium bowl, sift flour, baking powder, salt, cinnamon and cloves together. Add raisins, pecans, apricots, cherries, lemon and orange peels. Mix.
In a small bown, beat the orange juice and cranberry sauce together until smooth. Set aside.
In a large bowl, beat shortening, brown sugar and eggs together until fluffy. Add flour mixture alternately with orange juice mixture, beginning and ending with flour. Stior in dried cranberries just until the ingredients are well blended.
Turn batter into the prepared pan. Bake for 3 1/2 to 4 hours or until the cake is golden brown. Cool cake in the pan. Remove from the pan and remove paper. Store the cooled cake in a covered container several weeks to mellow flavors. May also wrap in brandy, whisky or rum-soaked cheesecloth before storing in covered container, if desired.
