Mix and sift flour, salt and spices and sprinkle over fruit and nuts. Cream shortening with sugar. Add eggs and beat until fluffy. Add fruit alternately with the lemon juice and wine. Line greased loaf pans with greased paper and bake in slow oven (275 F.) 3 to 4 hours until firm. Remove from oven. Brush with egg white and decorate with the candied cherries. Return to oven for 10 minutes. Remove from pans. Cool and store until ready to cut in slices to fit small wedding cake boxes. Yield: 6 pounds.

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