1/2 lb. almonds (skinned and shelled)
2 lb. pecans (shelled)
1 lb. box raisins (light)
3 lb. candied fruit (pineapple, red and green cherries)
1 box yellow cake mix
6 eggs, beaten
1 1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 c. pineapple juice

In a large mixing bowl, put in all candied fruit and raisins. In a small bowl, put dry cake mix, cinnamon and allspice. Stir well to blend, then pour over chopped fruit. Mix well. Add all nuts and mix again.

Pour beaten eggs over mixture and blend well. Add pineapple juice and stir well. Bake in miniature paper or foil lined muffin tins. Bake at 300 degrees for 40 to 45 minutes.

GLAZE FOR FRUIT CAKES:

1 c. sugar
1 jar pineapple preserves
1/2 c. bourbon

Dissolve sugar, preserves and bourbon. Heat until blended. Do not boil.