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.
