12-16 oz. glace'd mixed fruit peel
12 oz. glace'd pineapple, cubed
8-12 oz. glace'd cherries, halved
3 c. seedless golden raisins
3/4 c. currants
3-4 c. broken pecan halves (leave mostly in halves)
1/2 c. grape juice (Welches)
1 c. brown sugar firmly packed (dark)
1 c. granulated sugar
1/2 lb. soft butter
5 extra lg. eggs
1 tsp. almond extract
2 c. all-purpose flour
1/2 tsp. each cinnamon and mace (may substitute allspice for mace)
1/4 tsp. baking soda
Brandy (optional)

Toss glaced fruits, raisins, currants and nuts with grape juice in a very large mixing bowl (I use huge cake container by Tupperware). Allow to stand 1 hour, stirring occasionally.

Mix sugar and butter thoroughly in large mixing bowl. Beat eggs and extract into mixture. Sift together flour, cinnamon, mace and soda. Add dry ingredients to sugar mixture, blending well. (Suggest a little at a time and mix well after each addition.) Mix batter with fruit mixture thoroughly.

Turn batter into greased 10 inch tube pan lined with waxed paper and press lightly. Bake in very slow oven 275 F. until firm and evenly browned, abut 3 hours 20 minutes. Remove from oven. Cool 1 hour (NOT UPSIDE DOWN ON A BOTTLE). Turn out on cooling rack and cool thoroughly. Wrap cake in brandy soaked sheeting material or thin cotton (cheese cloth leaves lint). Store in airtight container one week. Chill overnight before serving for better slicing. Keeps indefinitely in refrigerator wrapped in foil.

May substitute apple stored in the container with the cake instead of brandy poured over the wrapping cloth.

Pull tube out of pan - do not peel waxed paper off until hour is up.

May make 3 loaf cakes instead of one large tube cake. Cooking time is 2 hours and 15 minutes at 275 F. Cool the same way as large cake.

Also may split recipe into two large loaves. Cooking time has not been established. Must cook between 2 1/2 and 3 hours and 20 minutes.

Suggestion: There will be a lot of fruit mixture and this is a large cake. Do not put more than the maximum ounces allotted of fruit in the mixture. If you like more nuts, then subtract from something else in the fruit section. Also, golden raisins look better in the cake than the dark raisins, however, you may use either.

Good organization to follow is:

1. Mix fruit and let stand.

2. Grease cake pan(s) and fit waxed paper in it.

3. Fix cake batter, but wait until hour is almost up for fruit.