Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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