1 c. butter, softened
1 c. sugar
5 eggs
1 1/2 tsp. vanilla extract
1 tsp. almond extract
3 c. all-purpose flour
2 tsp. baking powder
1/4 c. orange juice
1 tbsp. lemon juice
7 1/2 c. pecans, chopped
1/4 lb. candied orange peel, chopped
1 lb. candied pineapple, chopped
1/4 lb. candied lemon peel, chopped
1/4 lb. dates, chopped
1 lb. candied cherries, chopped
1 (15 oz.) pkg. golden raisins

Combine butter and sugar, creaming until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in extracts.

Combine 2 cups flour and baking powder; add to creamed mixture alternately with orange and lemon juice. Coat pecans, chopped fruit and raisins in remaining flour. Stir mixture into batter; mix well.

Spoon into a greased and waxed paper-lined 10-inch tube pan. Bake at 275 degrees for 3 hours or until cake tests done. Remove from oven. Cool about 10 minutes before removing from pan. Chill before slicing.