1 lb. glace cherries
1/2 lb. sliced citron peel
1/2 lb. bleached sultana raisins
1 cup blanched almonds
3-1/2 cups sifted all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
1-1/2 cups sugar
6 eggs
1 tablespoon grated orange rind
3 tablespoon orange juice
Cut cherries in half, place in large bowl with citron peel. Wash and pat raisins dry, add to cherries with slivered almonds. Sift then measure flour; resift twice with baking soda and salt. Sift over fruit and nuts mixing until each piece is well coated. Preheat oven to 275 deg. F. Cream butter and sugar together til very light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in orange rind. Add floured fruit alternately with orange juice. Spoon into foil-lined angel cake tin. Bake 3 to 3-1/2 hours or until cake tests done. Let get completely cold in pan set on wire rack. Remove from pan, wrap and store.