2 lb. candied cherries
2 lb. candied pineapple
1/2 lb. citron
1/2 lb. candied orange peel
1/2 lb. candied lemon peel
16 oz. pecan meats
16 oz. blanched almonds
15 oz. pkg. golden raisins
11 oz. pkg. currants
1 lb. butter
1 lb. brown sugar
1 dozen lg. eggs
1 tbsp. vanilla
Juice of 1 lg. orange
Juice of 1 lg. lemon
4 c. sifted flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. nutmeg
1 tsp. allspice
1 tsp. cinnamon
1 (12 oz.) jar grape jelly
1 c. grape juice

Combine diced fruit, peels, and broken nut meats in large bowl and toss with additional flour to coat well. Cream butter and brown sugar until fluffy. Add eggs one at a time, beating well. Stir in vanilla, lemon and orange juice. Sift together flour, baking powder, soda and spices. Beat jelly with 1 cup grape juice until smooth. Alternately add flour mixture and jelly mixture to creamed mixture. Stir in fruits and nuts - dough will be stiff - so use scraper to mix well. Use half of dough for cupcakes; half for loaves.

For cupcakes, place baking cups in muffin tins; fill 3/4 full. Bake at 225 degrees until pick comes out clean, approximately 1 hour.

Pour rest of batter into greased pans, lined with greased brown paper. Fill 3/4 full, smooth tops. Bake at 200 degrees, until pick comes out clean. Cool loaves in pan. Remove from pans; wrap in foil and stor in cool place; not in the refrigerator at least a month before serving.