Categories: Cakes, Holiday 
      Yield: 10 servings 
  
    1/2 lb Glace pineapple 
      2 lb Sultanas 
      1 lb Glace cherries (red & green) 
      1 lb Almonds 
      5 c  Flour 
      1 ts Baking powder 
      1 lb Butter 
      2 c  Sugar (1 lb) 
    1/2 ts Nutmeg 
     10    Eggs 
      1    Lemon, juice & rind 
      1    Orange,juice & rind 
      1 ts Rose ext 
      1 ts Almond ext 
  
  1.  Clean sultanas, slice pineapple thinly, halve cherries. 2. Mix and sift 
  flour, baking powder and spice and add half to prepared 
      fruit. 3. In a large bowl, cream butter and gradually beat in sugar. 4. 
  Add well beaten eggs and beat well. 5. Fold other half of flour mixture 
  into creamed mixture alternately with 
      juices and beat well. 6. Add fruit to to creamed mixture. Combine 
  mixture til thoroughly 
      blended.  Split almonds and add to mixture, saving some whole for top. 
      Add flavourings. 7. Pour mixture into cake pans which have been lined 
  with 3 thicknesses 
      of newspaper, with top layer of greased wax paper. 8. Bake cake at 275 
  F. for approximately 3 hours or til firm and until 
      cake mixture is firm when pressed. 9. Cool on cake rack until 
  thoroughly cold.  Wrap in foil and store in 
      cake tins. Makes 2 large or 1 large and 2 loaf tins.