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.