**BILLET** 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
nip.

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

Wash raisins and currants and dry thoroughly between paper towels. Beat
butter and shorteningtogether very good; when smooth and fluffy, add
sugar gradually, beating unendingly. Blend in vanilla and almond
infusion. Add egg, one at a time, beating after each enlargement. 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 stadium; add sifted dry
ingredients, and mix well to coat pieces. Scrape egg and butter mixture
into stadium, and, using men, 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 some, 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 coat, rich with fruits and mingled flavors of
spices, love, and the wish. If desired, recipe may be halved with good
results.