1 lb. white raisins
1 lb. glazed pineapple
1 lb. glazed cherries
2 c. nuts, chopped
3 c. flour
1/4 c. brandy
1 c. shortening
1 c. sugar
5 eggs
1/2 tsp. salt
2 tsp. baking powder
1 tsp. almond extract

Cut fruit and nuts coarsely. Mix with 1 cup flour. Cream shortening, add sugar. Beat until light. Add eggs, one at a time. Beat well after adding each egg. Sift remaining 2 cups flour with salt and baking powder. Add to creamed mixture alternately with the brandy and almond extract. DO NOT OVER MIX.

Fold in fruit and nuts. Pour into greased and wax paper-lined loaf pans. Bake at 300 degrees for 2 1/4 hours. Set a pan of water in oven while baking.