This recipe calls for a dozen ingredients! Be sure everything is within reach. Preheat oven to 300°F.
Combine the fruit and nuts in a large bowl and in another bowl, cream the shortening and sugar until it's light and fluffy. Then, beat in the eggs and vanilla.
In a medium bowl, combine the flour, baking powder and salt; add the dry ingredients to your creamed mixture and mix well. Pour over the fruit and nuts; stir to coat.
Transfer the dough to a greased and floured 10-in. tube pan. Bake until a toothpick inserted in the center comes out clean, about 2 hours. Cool the fruitcake for 10 minutes. Then, remove it from the pan and set on a wire rack to cool completely. Wrap tightly and store in a cool place—like the refrigerator or even a cool breezeway. You’ll want to bring the fruitcake to room temperature before serving. Be sure to slice with a serrated knife for clean pieces.