1. Line 10-inch tube pan or six 5 3/4" by 3 1/4" loaf pans with foil. In large bowl, combine first 9 ingredients, and toss lightly with 1 cup flour until fruits and nuts are evenly coated.
2. In another large bowl, with mixer at high speed, beat egg whites until soft peaks form; beating at high speed, gradually sprinkle in 1/2 cup sugar, 2 tablespoons at a time, beating well after each addition, until sugar is completely dissolved and whites stand in stiff peaks. Set aside.
3. Preheat oven to 300 F. Into medium-sized bowl, measure 1 cup flour, 1/2 cup sugar, egg yolks, shortening, and remaining ingredients; with mixer at low speed, beat until well mixed, constantly scraping bowl with rubber spatula. Beat at high speed 3 minutes, occasionally scraping bowl. With spoon, stir batter into fruit mixture. Gently fold egg whites into batter.
4. Pour batter into pan. Bake tube cake 2 hours and 10 minutes, loaf cakes 1 hour and 35 minutes, until toothpick inserted in center comes out clean. Cool cake completely in pan on wire rack; remove from pan and carefully peel off foil. Wrap fruitcake tightly; refrigerate overnight so, cake will be firm and easy to slice.