A merry must for Christmas!

1/2 c. butter, softened
1 c. sugar
4 eggs, separated
1 1/2 c. flour
1 1/2 tsp. baking powder
1/8 tsp. salt
1 c. crushed pineapple, unsweetened variety, well drained
2/3 c. pineapple juice drained from crushed pineapple
1 1/2 c. (1/2 lb.) golden raisins (optional)
4 oz. mixed candied fruit
4 oz. candied cherries, halved (use red and green)
1 c. blanched, slivered almonds
1/2 tsp. vanilla
1/2 tsp. almond extract

Cream butter and sugar, add yolks of eggs, and beat well. Add dry ingredients alternately with pineapple juice to creamed mixture. Sprinkle flour over raisins and candied fruit to coat all surfaces. Stir in raisins, candied fruit and crushed pineapple and flavorings, blending thoroughly. Beat egg whites until stiff but not dry; fold into batter.

Pour into greased and floured Bread 'n Cake Bake and cover. Pour 1/2 cup water in crock-pot. Cover and steam the fruitcake on high 3 to 5 hours. After baking, allow cake to rest in pan 10 to 15 minutes before removing. Let cool thoroughly before slicing. For mellowing, wrap in plastic wrap when cool.