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Regal Fruit Cake

1 1/2 cups candied yellow pineapple, chopped
1 1/2 cups candied red cherries, chopped
1 cup raisins
3/4 cup currants
2 cups chopped pecans or walnuts
1/2 cup white grape juice
1 cup butter or margarine, room temperature
2 cups firmly packed light brown sugar
5 eggs, room temperature
2 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground mace
1 teaspoon almond extract
Brandy

Grease a 10-inch tube or bundt pan; line with wax paper and grease well. In a large bowl, combine candied pineapple, candied cherries, raisins, currants, and pecans or walnuts. Add grape juice; stir until well blended. Let stand 1 hour.

Preheat oven to 275 degrees F.

In a large bowl, cream butter or margarine. Gradually add brown sugar, stirring until light and fluffy. Add eggs, one at a time, beating well after each addition.

In another large bowl, combine flour, baking soda, cinnamon, and mace; gradually add to butter mixture. Add almond extract and fruit mixture; stir until well blended. Spoon into prepared pan.

Bake 3 hours and 20 minutes or until a toothpick inserted into the cake comes out clean. Remove from oven and cool on a wire rack for 30 minutes. Remove from pan, peel paper liner from cake, and cook completely.

Wrap in a brandy-soaked cheesecloth; store in an airtight container for one week. After one week, store in the refrigerator.

Makes 1 large fruitcake.