2 c. mixed & chopped candied fruits
2 c. coarsely chopped walnuts
2 c. dark raisins
1 1/2 c. sifted all-purpose flour
1 1/2 tsp. ground allspice
1/2 tsp. cinnamon
1/4 tsp. baking soda
1/4 c. butter
1/2 c. granulated sugar
1/2 c. light brown sugar, firmly packed
3 eggs
1/2 c. sweet sherry or apple juice
1 tsp. almond extract

Preheat oven to 275 degrees. Lightly oil a 9 inch springform pan. Line bottom and side of pan with a single layer of brown paper. Lightly oil paper.

Combine 2 cups each mixed chopped candied fruits, coarsely chopped walnuts and dark raisins in a bowl. Sprinkle 1/2 cup sifted all-purpose flour over and toss well. Sift remaining 1 cup sifted flour with 1 1/2 teaspoons ground allspice, 1/2 teaspoon cinnamon and 1/4 teaspoon baking soda.

In large bowl, with electric mixer, beat 1/4 cup butter until soft. Gradually beat in 1/2 cup granulated sugar and 1/2 cup light brown sugar, firmly packed; then beat until light and fluffy. Add 3 eggs one at a time, beating after each, until mix is light and fluffy. With a wooden spoon, stir in 1/2 cup apple juice, 1 teaspoon almond extract and flour mixture, just until no streaks of flour appear. Mix in fruit and nut mix until evenly combined. Pour batter into a lined pan. Bake at 275 degrees for 2 1/2 hours or until tester inserted in center shows no wet batter.

Cool cake in pan on wire rack for 1 hour. Remove from pan, leaving cake in paper. You can store from 1-4 weeks, wrapped in plastic wrap.

You can add 1/4 cup sherry or bourbon during 1-4 weeks, pouring over cake and rewrapping. This keeps it moist.