Instructions: Combine cherries, pineapple and citron with 1/2 cup brandy in a small bowl. Cover closely, and let stand overnight.

Cream butter with 1/2 cup sugar until light and fluffy.

Add egg yolks, 1 at a time, beating well after each addition.

Resift flour with mace, salt and baking powder. Blend into creamed mixture alternately with remaining 1/4 cup brandy, mixing well.

Stir in brandy-fruit mixture and almonds.

Beat egg whites to soft peaks. Gradually beat in remaining 1/4 cup sugar, beating to a soft meringue. Fold into batter.

Turn into greased and paper-lined 9" tube pan.

Bake below oven center in slow oven, 300 degrees, about 1 hour 50 minutes, until cake test done.

Remove from oven.

Cool cake in pan on wire rack.

Wrap and store in cool place.

Serve plain or spread top with brandy-sugar glaze and decorate with candied fruits.

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