->Fruit 10 <-

Yield: 10 servings

1/2 lb glace pineapple

2 lb sultanas

1 lb glace cherries (red and green)

1 lb almonds

5 c flour

1 teaspoon baking powder

1 lb butter

2 c sugar (1 lb)

1/2 teaspoon nutmeg

10 eggs

juice and rind of a lemon

juice and rind of an orange

1 teaspoon rose extract

1 teaspoon almond extract

Clean sultanas, slice pineapple thinly, halve cherries.

Mix and sift flour, baking powder and spice and add half to prepared

fruit.

In a large bowl, cream butter and gradually beat in sugar. Add well

beaten eggs and beat well.

Fold other half of flour mixture into creamed mixture alternately

with juices and beat well. Add fruit to to creamed mixture. Combine

mixture til thoroughly blended.

Split almonds and add to mixture, saving some whole for top. Add

flavourings.

Pour mixture into cake pans which have been lined with 3 thicknesses

of brown paper, with top layer of greased wax paper.

275 F for approximately

3 hours or til firm and until

cake mixture is firm when pressed. Cool on cake rack until thoroughly

cold. Wrap in foil and store in cake tins.

2 large or 1 large and 2 loaf tins.