Ingredients

Prepare two 8 x 4 x 2 in loaf pans.

Bring to boil

2 cups water

Add and again bring to boil

½ lb. (about 1½ cups) golden raisins
3 oz. chopped dried apricots (about ½ cup, chopped)

Pour off water and drain fruit on absorbent paper. Set aside.

Sliver and set aside

2 cups (about 11 oz.) toasted almonds.

Place in a large bowl

½ cup sifted all-purpose flour

Chop and combine with flour

9 oz. candied pineapple (about 1 ½ cups, chopped)
6 oz. red candied cherries (about 1 cup, chopped)
6 oz. green candied cherries (about 1 cup, chopped)
3 oz. candied citron (about ½ cup, chopped)
3 oz. candied orange peel (about ½ cup, chopped)
3 oz. candied lemon peel (about ½ cup, chopped)
3 oz. pitted dates (about ½ cup, chopped)
3 oz. dried figs (about ½ cup, chopped)

Add well-drained raisins and apricots, slivered almonds and set aside.

Soak fruit in white rum for 24 hours if desired.

1½ cups flaked coconut

Sift together and set aside

1½ cups sifted all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon salt

Cream until softened

1 cup butter
1 teaspoon lemon juice

Add gradually, creaming until fluffy after each addition

1 cup sugar

Add in thirds, beating thoroughly after each addition

5 eggs, well beaten

Beat vigorously about 150 strokes. Blend in dry ingredients alternately with

½ cup orange juice

Add dry ingredients in thirds and liquid in halves to creamed mixture, beating only until smooth after each addition. Finally, beat only until butter is smooth (do not over beat). Pour butter over fruit and mix thoroughly.

Place a shallow pan containing 2 cups water on bottom rack of oven during baking time.

Turn butter into pans, spreading to edges.

Bake at 275 degrees Fahrenheit 2 to 2½ hours or until cake tests done.

Cool cakes on cooling racks before removing from pans. Wrap tightly in waxed paper or aluminum foil and store in cool place to age for several weeks before serving. Once or twice a week, using a pastry brush, paint cake with rum and store again. Before serving, brush glaze lightly over cakes.

For Glaze - Combine in a saucepan

¼ cup light corn syrup
2 tablespoons water
1 tablespoon orange juice

Bring to boil and boil for 1 minute.

After brushing glaze over cake, sprinkle cake with grated toasted almonds. Decorate with candied cherries and candied citron; brush these with glaze. When glaze is dry, slice cake and serve.