1 cup all-purpose flour
1 teaspoon salt
2 teaspoons ground cinnamon
2 1/2 teaspoons baking powder
4 1/2 cups white sugar
1/2 cup light brown sugar
1/4 cup flaked coconut
1 teaspoon vanilla extract
1/4 cup cream cheese, softened
1 cup milk
1/2 cup white sugar
1 egg
1 tablespoon fruit cocktail
1 teaspoon cream of tartar
2 teaspoons vanilla extract
1/4 teaspoon cream of tartar
1 cup milk
2 tablespoons ice
1/2 cup imitation vanilla wafer crumbs
1/2 cup cherries, pitted and chopped
1/4 cup flaked coconut, chopped
3/4 cup apricot jam
3/4 cup white sugar
1/2 cup applesauce concentrate
1/2 teaspoon vanilla extract
1/2 (6 ounce) jar maraschino cherries, drained
1/4 cup chopped walnuts
1/2 cup raisins
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch foil pan or cake pan. (Note: You can prepare the loaf using a shortening or shortening, and then transfer to the prepared pan. Continue to bake until a knife inserted in the middle comes out clean.)
In a large bowl, cream together 1/2 cup of shortening and 2/3 cup of sugar until light and fluffy. Beat in flour, 1 cup at a time, until smooth. Gradually stir in cinnamon, then baking powder. Gently mix in milk and 1 cup at a time, until a pudding starts to form.
Turn off oven and beat 1 cup at a time, then gently stir in 1/2 cup white sugar and mix with a wooden spoon until all the fruits are incorporated. Pour half of mixture into prepared pan.
Next, add 1 teaspoon of butter or margarine and stir well until well blended. Beat in 1 cup fresh strawberries, then stir in the remaining cake mix. Spread 1/2 of mixture onto one half of the prepared pan. Top with remaining cake mix and swirl layers together, covering the back and sides. Freeze overnight in prepared freezer container. May be thawed later.