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.
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