2 ounce golden raisins
1/2 cup pineapple juice
1 cup toasted almonds
1 cup shortening (Crisco)
2 cups granulated sugar
1/2 teaspoon almond extract
3 cups sifted flour
2 teaspoons baking powder
1 1/2 teaspoons salt
1/2 teaspoon ginger
8 egg whites
1/2 cup cognac
2 cups cut-up candied pineapple
2 cups whole red and green candied cherries
1 cup soft dried apricots, cut into thin strips
2 cups Brazil nuts
1 cup toasted almonds
1 cup shortening (Crisco)
2 cups granulated sugar
1/2 teaspoon almond extracts
3 cups sifted flour
2 teaspoons baking powder
1 1/2 teaspoons salt
1/2 teaspoon ginger
8 egg whites

Place raisins, cognac and pineapple juice over low heat and simmer 15 minutes.

Remove from heat and add candied fruit, nuts and apricot. Beat shortening, sugar and almond extract until light.

Re-sift flour, salt, baking powder and ginger. Add sugar mixture and egg whites alternately until soft peaks form. Add fruit and nut mixture and mix well. Turn into a greased 10-inch tube pan lined with greased heavy brown paper. Allow paper to extend 2 inches above pan. Lay foil over top. Bake in slow oven, 275 degrees F, with a shallow pan of water on lower rake for 4 1/2 hours.

Let cake stand in pan 1 hour before turning out. Cake is done when you insert a wooden pick and it comes out clean. When done, coat cake with one shot of cognac and sliced apples, seal tightly. Every week add another shot! This keeps for a long time.