Mother'S Christmas Fruitcake - cooking recipe

Ingredients

3/4 c. maraschino cherries (undrained)
1 (16 oz.) jar ready-to-serve prunes in heavy syrup (undrained)
1 1/4 c. sugar
3/4 c. vegetable shortening
4 eggs
1 c. chopped walnuts
3 Tbsp. whiskey
1 (15 1/4 oz.) can unsweetened crushed pineapple (undrained)
1 (15 oz.) box raisins (about 2 1/2 c.)
4 c. all-purpose flour
1 Tbsp. ground cinnamon
2 tsp. baking soda
1 tsp. ground cloves
1/2 tsp. salt
vegetable cooking spray

Preparation

Drain cherries, reserving 3 tablespoons juice. Cut cherries in half; set aside. Drain prunes, reserving 6 tablespoons syrup; pit prunes and set aside. Cream sugar, shortening and eggs at medium speed of a mixer for 2 minutes or until smooth. Stir in cherries, reserved cherry juice, prunes, reserved prune syrup, walnuts and next 3 ingredients. Combine flour and next 4 ingredients; add to creamed mixture and stir well. Spoon batter into a 10-inch tube pan coated with cooking spray. Bake at 350\u00b0 for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan and let cool completely. Store tightly wrapped in heavy-duty plastic wrap. Yield: 32 servings (serving size: one 3/4-inch slice).