8 oz. jar diced candied pineapple
4 oz. jar candied cherries, halved
2 tbsp. chopped candied citron
2 tbsp. chopped candied lemon peel
2 tbsp. chopped candied orange peel
1 1/3 c. light raisins
2/3 c. dark raisins
1/3 c. currants
2/3 c. blanched almonds, coarsely chopped
1 c. walnuts, coarsely chopped
1 1/2 c. sifted all purpose flour
1/4 tsp. allspice
1/4 tsp. cinnamon
1/4 tsp. baking soda
3 eggs
2 tbsp. brandy
3 tbsp. applesauce
1/2 tsp. almond extract
1/4 c. soft butter
1/2 c. granulated sugar
1/2 c. light brown sugar, firmly packed
16 blanched almonds, halved (optional)

Lightly grease 11 x 4 1/2 x 2 3/4 inch angel food loaf pan. Line bottom and sides of pan with oiled, heavy brown paper; grease again. In large bowl, combine pineapple, cherries, citron, lemon and orange peels, light and dark raisins, currants, almonds, walnuts, and 1/2 cup flour. Toss to mix well; set aside. Sift rest of flour with allspice, cinnamon and baking soda; set aside. In small bowl, with fork, beat eggs until they are light. Beat in the brandy, applesauce, and almond extract. In large bowl of electric mixer, at medium speed, beat butter with sugars until light and fluffy. Gradually beat in egg mixture. At low speed, gradually beat in flour spice mixture, beating only until combined. Preheat oven to 275 degrees.

Turn fruit and nut mixture into batter; mix with hands or with wooden spoon or rubber scraper to combine well. Turn batter into prepared pan; press down well with rubber scraper, to make surface smooth and even. If desired, arrange almond halves on batter in a pattern. Bake about 2 1/2 hours or until cake tester inserted in center comes out clean. Let cool in pan on wire rack 30 minutes. Turn out of pan. Let cool completely on wire rack. Store. Then glaze as desired.

Note: This basic recipe can be baked in different pans. Can use 10 inch tube pan with doubled recipe, baking 3 hours, 15 minutes at 275 degrees. Will yield 1 large tube pan. Very good! Makes 3 1/2 pound loaf, or 8 pounds doubled recipe.