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IY2 cups currants
2 (4-ounce) packages chopped candied citron
V/2 cups chopped candied pineapple
V/2 cups chopped pecans
Grease four V/2 x 3 x 2-inch loaf pans, and line the sides and bottom with greased heavy brown paper. Set aside.
Combine almonds and 1/4 cup orange juice; set aside.
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.
Combine IV2 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.
Dredge remaining ingredients in 1/2 cup flour; gently stir into batter.
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