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.