1. Combine pineapple, citrons, peels, cherries, raisins & currants in a large bowl.

2. Add ½ c grapefruit juice, mix very well.

3. Cover & let stand overnight.

4. The next day, add the nuts & ½ c of the flour to the fruit mixture & mix well.

5. Combine the rest of the flour with the baking soda, salt & cinnamon in a separate bowl, & mix well.

6. In a third bowl, beat the shortening for 30 seconds.

7. Gradually add the sugars, creaming well as you add them.

8. Stir in the cornstarch.

9. Add the beaten shortening & sugars to the fruit.

10. Gradually stir in the flour mixture.

11. Add the almond extract & the rest of the grapefruit juice, stirring well until the mixture is well combined.

12. Preheat oven to 275°F.

13. Grease a 10" square cake tin. Line with brown paper & grease the paper.

14. Transfer the cake mixture to the cake tin. Press down gently.

15. Bake for 3 hours.

16. Check after two hours.

17. If the top is browning too quickly, cover with some waxed paper.

18. After it is cooked, remove from the oven & place on a wire rack to cool for 30 minutes.

19. Gently remove cake from the tin & peel away the paper.

20. Let cool on wire racks till completely cooled.

21. Wrap in waxed paper & keep in a cool place.

22. If icing the cake, layer with marzipan & then decorate as desired.