Christmas Fruit Cake

2 c. white sugar                            1 heaping tsp. baking soda
2 c. water                                     1 tsp. salt
2 heaping tbsp. shortening            1 tsp. nutmeg
1-1/2 lb. seedless raisins               1 tsp. cinnamon
1/2 lb. mixed peel                         Shake of ground cloves and ground ginger
                                                   Enough flour to stiffen dough
                                                   Walnuts and vanilla

Boil together five minutes sugar, water, shortening, raisins and peel.* When add the spices sifted with enough flour to make a stiff dough. Add chopped nuts and vanilla (about 2 tsp. vanilla). Line loaf pans with parchment paper and grease paper.

Bake at 325 deg. for about 2 hours.

NOTE:  If the cake becomes brown on top before it's done, cover tops of cakes with
           Aluminum foil to prevent them from becoming too dark.

* If using "Radiant Mix" or other soft, sealed fresh mixed peel, do not boil unless it has become hard and dry.

This was Grandma Allen's recipe.
I never did reduce it to all level measurements for exactness.  
- Mom