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

Preheat oven to 300 degrees. Grease 10 inch tube pan; line bottom and sides with brown paper; grease paper.

In a large bowl, with electric mixer at medium speed, beat butter, 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 tester inserted near center comes out clean. Let cool in pan on wire rack for 30 minutes; turn out of pan, let cool completely. Makes a 5 pound cake.