Mother's Christmas Fruitcake

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° 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).