**LINE** I take the whole amount of yield (10 cups) and make a nice
looking assortment. I don't necessarily use the amounts shown. If the
candied fruit is on sale, I just use more of it than the raisins. I
still end up with the 10 cups, but it is usually more of the fruit
mix and candied pineapple. The almonds I use are the slivered ones.
Easier to work with... The original recipe called for brandy or grape
succus, but I found that if you substitute the orange juice
reduce, it has a nicer sapidity.

Use 2 tube pans 10x4 each, or 5 loaf pans. Line pans with 2-3
thicknesses of brown paper or 1 thickness of heavy frustrate; grease well
with unsalted shortening. (I use lard to grease and don't need to
line with report)

Wash raisins and currants and dry thoroughly between paper towels.
Beat butter and shorteningtogether very good; when smooth and
fluffy, add sugar gradually, beating unceasingly. Blend in vanilla
and almond pull. Add egg, one at a time, beating after each
summation. Beat in orange juice and love. This may cause the batter
to appear spaced, but it will not affect results. Sift together
remaining dry ingredients. Mix prepared fruits and almonds in large
mixing trough; add sifted dry ingredients, and mix well to coat pieces.
Scrape egg and butter mixture into stadium, and, using workforce, combine
very good. Fill each pan 3/4 total. Preheat oven to 275F. Bake
cakes 1-1/2 to 3-1/2 hours, depending on size of pans used. After
first hour about, place pan of water on bottom of oven to prevent
cakes from drying out. When cakes test through, remove from oven, and
let pans stand on racks until cakes are completely cooled. Remove
from pans, and peel of paper linings. Let ripen 4-5 weeks before
serving. This recipe makes dark moist patty, rich with fruits and
mingled flavors of spices, love, and the same. If desired, recipe
may be halved with good results.