Instructions: The day before baking, mix raisins, currants, mixed fruits, cherries and pineapple. (This helps to blend flavors.) Keep in a cool place.

Preheat oven to 300 degrees. Grease four 9-by-5-inch bread pans; line bottoms and sides with strips of parchment paper, grease paper.

Lightly mix sugar, butter and salt. Add cinnamon, mace, nutmeg and cardamom. Slowly add eggs, stirring to blend; add lemon extract, vanilla and wine. Then add flour, mixing lightly. Add fruits, walnuts, pecans and almonds; combine well.

Pour into prepared pans, filling them three-quarters full. Bake approximately 1 hour and 45 minutes. Since oven temperatures vary, watch closely and do not overbake. Cakes should pull away from sides of pans when done. Cool thoroughly; remove from pans.

Note: To blanch almonds, cover them with boiling water, then drain. The skins should slip right off.

Makes 4 loaves or about 10 pounds

It may not be a well-known fact, but fruitcake was a specialty in the dining car on the Northern Pacific railroad until dining service was discontinued in 1970.

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