1 c. butter, softened
2 c. sugar
1 tsp. almond extract
8 eggs
4 c. unsifted all purpose flour
1 (15 oz.) pkg. light raisins
1 (8 oz.) jar candied cherries
1 (8 oz.) jar chopped candied citron

Preheat oven to 300 degrees. Grease 10 inch tube pan. Line bottom and sides with brown paper; grease paper. In large bowl with electric mixer at medium speed, beat butter with sugar and almond extract until light and fluffy. Add eggs one at a time, beating well after each addition. At low speed, gradually beat in flour. Add raisins, cherries, and citron. With spoon, mix until well combined.

Turn into prepared pan. Bake about 2 hours and 25 minutes or until cake tester inserted near center comes out clean. Let cool in pan on wire rack, 30 minutes. Turn out of pan. Let cool completely on rack. Makes 5 pound cake.