Categories: Cakes, Christmas, Vegetarian 
      Yield: 1 servings 
  
      1 lb Candied pineapple 
    1/2 lb Citron 
    1/4 lb Candied citron 
    1/4 lb Candied orange & lemon peel 
    1/4 lb Candied cherries 
  1 1/2 lb Raisins 
    1/2 lb Currants 
    1/2 c  Grapefruit juice 
    1/4 lb Whole mixed nuts without 
           -- peanuts 
      2 c  Flour 
      1 ts Salt 
    1/2 ts Baking soda 
      1 ts Cinnamon 
    3/4 c  Shortening 
      1 c  White sugar 
      1 c  Brown sugar 
      5 tb Cornstarch 
      1 ts Almond extract 
      6 tb Grapefruit juice 
  
  Combine pineapple, citrons, peels, cherries, raisins & currants in a large 
  bowl.  Add 1/2 c grapefruit juice, mix very well.  Cover & let stand 
  overnight. The next day, add the nuts & 1/2 c of the flour to the fruit 
  mixture & mix well. Combine the rest of the flour with the baking soda, 
  salt & cinnamon in a separate bowl, & mix well. In a third bowl, beat the 
  shortening for 30 seconds.  Gradually add the sugars, creaming well as you 
  add them.  Stir in the cornstarch.  Add the beaten shortening & sugars to 
  the fruit.  Gradually stir in the flour mixture. Add the almond extract & 
  the rest of the grapefruit juice, stirring well until the mixture is well 
  combined. Preheat oven to 275F. Grease a 10" square cake tin. Line with 
  brown paper & grease the paper. Transfer the cake mixture to the cake tin. 
  Press down gently.  Bake for 3 hours. Check after two hours. If the top is 
  browning too quickly, cover with some waxed paper. After it is cooked, 
  remove from the oven & place on a wire rack to cool for 30 minutes. Gently 
  remove cake from the tin & peel away the paper. Let cool on wire racks till 
  completely cooled.  Wrap in waxed paper & keep in a cool place. If icing 
  the cake, layer with marzipan & then decorate as desired.