| 1 | Butter a 6 x 10 x 3-inch loaf pan. |
| 2 | Line with waxed paper and butter generously again. |
| 3 | Set oven for 250 °F. |
| 4 | Cover figs with very hot water, and let stand 10 minutes. |
| 5 | Drain. |
| 6 | With scissors, snip off stems. |
| 7 | Then cut figs, cherries and pineapple into tiny bits. |
| 8 | Add chopped nuts and half the sifted flour. |
| 9 | Mix together lightly. |
| 10 | Sift remaining flour with salt, baking powder and spices. |
| 11 | Cream shortening, sugar, egg yolks and melted chocolate. |
| 12 | Whip egg whites until very light. |
| 13 | Combine all ingredients until just mixed. |
| 14 | Place in baking pan. |
| 15 | Bake in slow oven (250°F). |
| 16 | For about 3 to 4 hours. |
| 17 | Place pan of hot water in bottom of oven. |
| 18 | When cool, brush with hot corn syrup and decorate with figs, candied fruit and nuts. |
