2 c. sugar
1 c. butter
6 eggs
4 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 c. orange juice
1 pt. pineapple preserves
1 finely chopped apple
1 tsp. lemon extract
1 tsp. almond extract
1 c. flour
1/2 lb. flaked coconut

Cream sugar and butter. Add eggs one at a time.

Sift together flour, baking powder and salt and add to above mixture. Add rest of ingredients.

Dredge the following fruit and nuts in flour:

1 lb. red candied cherries
1 lb. green candied cherries
1 lb. white raisins

Using a wooden spoon and a large mixing bowl, add the dredged fruits to the creamed mixture.

Bake in a slow oven, 250°F, for 2 to 2 1/2 hours.

Makes a 9 pound cake.

When thoroughly cool, wrap with cheesecloth soaked in brandy and place in a cool place in a tightly closed container.

Will store up to 6 months. If cake appears dry, small amounts of brandy can be added during storage.