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. dd 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.
Remove from oven and cool on a wire rack for 30 minutes. Remove from pan, peel paper liner from cake, and cool completely.
Wrap in a brandy-soaked cheesecloth; store in an airtight container for one week. After one week, store in the refrigerator.
Check out my Fruitcake Secrets for fruitcake hints and tips and also how to store your fruitcakes.
Regal Fruit Cake Recipe: https://whatscookingamerica.net/cake/fruitcakeregal.htm