---------- Recipe via Meal-Master (tm) v8.05
  
       Title: MILLIONAIRE'S FRUITCAKE
  Categories: Cakes, Holiday
       Yield: 4 Pounds
  
            -MARY WILSON  BWVB02B
     1/2 pk (12oz) pitted prunes (1 cup)
            - each cut in half
       1 pk (10oz) dried figs; chopped
            - (1 cup)
       1 pk (6oz) dried apricot halves;
            - chopped (1 cup)
     1/2 pk (10oz) pitted dates (1 cup)
       2 c  Pecans
       1 c  Red candied cherries (8oz)
     1/2 c  Candied pineapple wedges
            - (4 oz)
     1/2 c  Diced candied lemon peel
            - (4 oz)
       1 c  Sugar
       1 c  Shortening
       2 c  All-purpose flour
       2 ts Baking powder
       1 ts Salt
       1 ts Vanilla extract
       5 lg Eggs
     1/4 c  Apricot preserves; garnish
            Dried fruit, green and red
            - candied cherries, and
            - pecans for garnish
  
   Day ahead or up to 1 month ahead:  Grease 10-inch tube pan; line bottom of
   pan with foil; grease foil.  In large bowl, combine first 9 ingredients. In
   another large bowl, with mixer at low speed, beat sugar and shortening just
   until blended. Increase speed to high; beat until light and fluffy. Add
   flour, baking powder, salt, vanilla extract, and eggs. Beat at low speed
   until mixture is just blended, constantly scraping bowl with rubber
   spatula.  Stir batter into fruit mixture. Preheat oven to 325~F. Spoon
   batter into pan. Bake fruitcake 1 1/2 hours or until toothpick inserted in
   center comes out clean. Cool cake completely in pan on wire rack. Remove
   from pan and carefully peel off foil. Wrap fruitcake tightly in plastic
   wrap or foil. Refrigerate fruitcake overnight so cake will be firm and easy
   to slice.  To serve, if you like, in small saucepan over medium heat, heat
   apricot preserve until just melted, stirring occasionally. Brush cake with
   half of apricot preserves. Garnish top of cake with dried fruit, candied
   cherries, and pecans. Brush fruit and pecans with remaining apricot
   preserves. Makes one 4 3/4 pounds fruit cake or 36 servings. Each serving
   without garnish: About 265 calories, 10 g fat, 30 mg cholesterol, 90 mg
   sodium.
   
   Source:  Good Housekeeping Institute Recipes, December
     1994.
  
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