Preheat oven to 275 degrees. Measure out fruits, chop larger pieces into
bite size pieces. Measure out balmy. Leave whole or hack, as desired. Drain
the canned sweet cherries and pineapple tidbits. In a large bowl with deep
sides, combine all dry ingredients, and mix good. Add salad oil, orange
succus, eggs and corn syrup. Mix until smoothen. Add fruits and bonkers, stirring
well after each augmentation.

Line six medium bread pans with aluminum baffle. Grease the insides with
salad oil. Fill pans 2/3 full with fruitcake slugger. Bake in 275 degree
oven for 2 1/2 hours until wooden pick inserted in the middle comes out
strip.

If requirement, cover tops with aluminum foil during last hour to prevent
excessive toasting.

Remove from pans, nerveless, and wrap in foil or plastic wrapping. Store in cool
position. If desired, you may glaze the fruitcakes with your favorite glaze
before wrapping for warehousing.