1	cup	Chopped Red and Green Candied Cherries
1	cup	Chopped Red and Green Candied Pineapple
1/2	cup	Sliced blanched almonds
1 3/4	cups	Flour
1	tsp	Baking Powder
1/2	tsp	Salt
4		Egg Whites
3/4	cup	Shortening
3/4	cup	Granulated Sugar
1	tsp	Almond Extract
2	tbs	Lemon Juice
2	tsp	Grated lemon rind, Kirsch, Cointreau or white rum

Prepare one 9 x 5 inch (2 L) loaf pan.

In a small bowl, combine cherries, pineapple and almonds. Toss with 1/4 cup of the flour; set aside. In another small bowl, combine remaining flour, baking powder and salt; set aside.

Beat egg whites until stiff but not dry; set aside. In large bowl, cream together shortening and sugar. Beat in almond extract, lemon juice and rind. Using electric mixer on low speed, mix dry ingredients into creamed mixture alternately with egg whites, mixing until smooth after each addition. Stir in floured fruit. Turn into prepared pan.

Bake in 300 degree F (150 degree C) oven for about 1 1/2 hours or until 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 cake in foil or place in airtight tin. Store for about a week before slicing; unwrap periodically and brush with liqueur or rum. This cake will keep about 3 weeks.