James K. Polk Fruitcake

• 1/4 cup blanched almonds, chopped
• 1/4 cup orange juice
• 1 cup butter, softened
• 1 cup sugar
• 6 eggs
• 2 cups all-purpose flour, divided
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/3 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/3 teaspoon ground mace
• 1 cup orange juice
• 4 1/3 cups raisins
• 2 (8-ounce) packages chopped dates
• 1 1/2 cups currants
• 2 (4-ounce) packages chopped candied citron
• 1 1/3 cups chopped candied pineapple
• 1 1/3 cups chopped pecans

1. Grease four 7 1/2- x 3- x 2-inch loaf pans, and line the sides and bottom with greased heavy brown paper. Set aside.
2. Combine almonds and 1/2 cup orange juice; set aside.
3. Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.
4. Combine 1 1/2 cups flour, cinnamon, cloves, nutmeg, allspice, and mace; add to creamed mixture alternately with 1 cup orange juice, beginning and ending with flour mixture. Mix well after each addition.
5. Dredge remaining ingredients in 1/2 cup flour; gently stir into batter. Add almond mixture, stirring well
6. Spoon batter into prepared pans. Bake at 300u0b0 for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. Cool cakes completely in pans.

blanched almonds, orange juice, butter, sugar, eggs, flour, ground cinnamon, ground cloves, ground nutmeg, ground allspice, ground mace, orange juice, raisins, dates, currants, candied citron, candied pineapple, pecans

Taken from www.myrecipes.com/recipe/james-k-polk-fruitcake (may not work)