This recipe may be doubled.

1 1/2	cups	Golden Raisins
1	cup	Mixed Candied Fruit
1/2	cup	Slivered Blanched Almonds
1 1/4	cup	Flour
1/2	cup	Butter
1/2	cup	Sugar
2		Eggs
1/2	tsp	Vanilla
1/4	tsp	Almond Extract
1/2	tsp	Baking Powder
1/4	tsp	Salt
1/4	cup	Milk
		Orange liqueur or Fruit Juice

Prepare one 9 x 15 inch (2 L) loaf pan. Combine raisins, candied fruit, and almonds. Toss with 1/4 cup of the flour; set aside.

Cream together butter and sugar. Beat in eggs, one at a time. Beat in vanilla and almond extract. Combine remaining flour, baking powder and salt ; stir into creamed mixture alternately with milk. Stir in floured fruit . Turn into prepared pan.

Bake in 275 degree F (140 degrees C) oven for about 1 1/4 hours or until cake is firm and tester inserted in center comes out clean. Let cool for about 30 minutes in pan; remove cake to rack to cool completely. When cake is cool, remove paper. Wrap in foil or place in airtight tin. Store for about 1 weeks before slicing; unwrap periodically and brush with orange liqueur or fruit juice. This cake will keep for about 1 months.