Thoroughly cream shortening, sugar and flavoring;
add eggs one at a time, beating well after each.
Add dry ingredients to creamed mixture alternately with pineapple juice,
beating well after each addition.
Add fruit mixture, stirring until well mixed.

Line two 8 1/2 x 4 1/2 x 2 1/2 loaf pans with paper
allowing 1/2" to extend above all sides of pan.
Pour batter into pans, filling 3/4 full.
Bake in 275F oven, 2 1/2 hours or until done.
(have pan of water on bottom shelf of oven while baking).
Makes 5 lbs.
(for candied fruit, use 4 oz. ea. of citron, orange peel, lemon peel and cherries, and 12 oz. of pineapple).

Pineapple Glaze:
1/4 c. canned unsweetened pineapple juice
1/2 c. light corn syrup
Combine juice and syrup. Bring quickly to a rolling boil.
Remove from heat. Immediately brush over cooled fruitcakes.
Decorate top of cakes with blanched almonds, candied cherries or candies.
When set, brush on second coat of glaze.
(Reheat glaze to boiling each time you use it).
Allow glaze to dry throroughly before wrapping or storing cakes.
Makes enough glaze to give double coat to 6 lb. fruitcake.

Pour brandy over cake after glaze sets.
Wrap in cheesecloth and allow several weeks to develop flavor.
Brandy may be added several times if you wish,
but this cake is extremely moist, so it won't need very much.