Ingredients

8 ounces (250 g)     whole blanched almonds, about 1 3/4 cups (425 mL)
4 ounces (125 g)     slivered blanched almonds, about 1 cup (250 mL)
15 ounces (450 g)     seeded raisins, about 2 cups (500 mL)
12 ounces (375 g)     seedless raisins, about 2 cups (500 mL)
8 ounces (250g)     currants
1 pound (500 g)     cut citron or mixed peel, about 2 cups (500 mL)
1 pound (500 g)     pitted dates
1/4 cup (175 mL)     brandy (or cognac)
2 (375 ml)     bottles red maraschino cherries
1 (19 ounce/540 mL)     can crushed pineapple, about 2 cups (500 mL)
2 cups (500 mL)     granulated sugar
1 cup (250 mL)     strawberry jam
1/4 cup (50 mL)    brandy (or cognac)

Batter:
4 cups (1 L)     all-purpose flour
2 teaspoons (10 mL)     ground cinnamon
1/2 teaspoon (2 mL)     ground allspice
1/2 teaspoon (2 mL)     ground cloves
1 teaspoon (5 mL)     salt
1 1/2 teaspoon (7 mL)    baking soda
1 pound (454 g)     butter, room temperature
2 1/4 cups (550 mL)     granulated sugar
12    large eggs at room temperature (otherwise they will curdle)

Directions

Day 1: 
Preparation time: 1 hour, 15 minutes
Place almonds, raisins, currants and citron in a large bowl. Slice dates. They should measure 2 1/2 cups (625 mL). Stir into almond mixture with 3/4 cup (175 mL) brandy. Saving 1/4 cup (50 mL) juice, drain cherries and thickly slice. Stir cherries into nut mixture.  Cover and leave at room temperature overnight. Stir occasionally.

In a saucepan, stir crushed pineapple with its juice and 2 cups (500 mL) sugar. Cook, uncovered for 30 minutes. Stir frequently near the end of cooking time to prevent burning. Remove from heat. Stir in jam, 1/4 cup (50 mL) cherry juice and 1/4 cup (50 mL) brandy. Cover and refrigerate overnight.

Day 2:
Choose pans that are at least 3 inches (7.5 cm) deep and altogether will hold 24 cups (6 L) of batter. (We use 2 spring form pans and a loaf pan-one for Christmas-one for later and one for my father!) Grease pans. Line bottom and sides with heavy brown paper (works much better than aluminium foil but foil will do). Grease paper well with butter.

Baking the cakes:
In large bowl, stir flour with spices, salt and baking soda until blended. Sprinkle 1 cup (250 mL) of this mixture over almond-raisin mixture. Toss until all fruit is lightly coated. Set aside.

Place butter and 2 1/4 cups (550 mL) sugar in a large mixing bowl.  Beat with an electric mixer until creamy. Beat in eggs-a few at a time. Gradually beat in 1/3 of flour mixture, followed by 1/2 pineapple mixture. Repeat, ending with flour mixture.

Pour over flour-coated raisins and almonds. Keep turning the mixture with your hands until fruit is evenly coated. Divide between prepared pans, leaving 1-inch space at top of pans for batter to rise. Smooth tops.

Bake in centre of preheated 275°F (140°C) oven. After baking for 1 hour loosely lay aluminium foil over tops of pans to prevent cakes from darkening. Cakes are done when they're fairly firm to the touch in centre and a skewer inserted in centre right to bottom comes out clean. A small loaf takes about 2 3/4 hours, a 7 1/2 inch (19 cm) square needs 3 1/2 hours.

When cakes are done, remove from oven. Place pans on a rack to cool for 15 to 30 minutes. Then, turn out cakes. Peel off paper and cool completely on racks.

To store, wrap cakes in brandy-soaked cheesecloth, if you wish. Tightly cover with plastic wrap. Over-wrap with foil and store in a cool place or the refrigerator. Cakes will keep well for months.

Decorate your cake by cutting a large wedge and turning it sideways in the empty space. Cover the top of the cake with almond paste rolled thinly. Cover with royal icing including wedge. Purchase small figures-especially if you can find a sled or someone on skis-to place on the "slope." Miniature trees and carol-lers can complete the snow scene-before digging in! Serve with a small piece of cheese-heavenly!