Brandied fruit cakes(sharon)

4 1/2   c            Raisins
   2 1/4   c            Currants
     1/2   lb           Soft butter or margarine
     1/2   lb           Soft shortening
   2       c            Sugar
   1       tb           vanilla extract
   1       tb           Almond extract
  12                    Eggs
   1       c            Orange juice concentrate
                        (not thawed)
     1/2   c            Honey
   4 1/2   c            Unsifted all purpose flour
   2       ts           baking powder
   1       t            Baking soda
   1       t            Salt
   1       t            Nutmeg
     1/2   ts           Cloves (ground)
   1       c            Pitted dates, cut up
   2 1/4   c            Candied cherries
   1       c            blanched almonds, halved

  **NOTE**  I take the whole amount of fruit (10 cups)
  and make a nice looking mixture.  I don't necessarily
  use the amounts shown.  If the candied fruit is on
  sale, I just use more of it than the raisins.  I still
  end up with the 10 cups, but it is usually more of the
  fruit mix and candied pineapple.  The almonds I use
  are the slivered ones.  Easier to work with...  The
  original recipe called for brandy or grape juice, but
  I found that if you substitute the orange juice
  concentrate, it has a nicer flavour.
  
  Use 2 tube pans 10x4 each, or 5 loaf pans.  Line pans
  with 2-3 thicknesses of brown paper or 1 thickness of
  heavy foil; grease well with unsalted shortening. (I
  use lard to grease and don't need to line with paper)
  
  Wash raisins and currants and dry thoroughly between
  paper towels.  Beat butter and shorteningtogether very
  thoroughly; when smooth and fluffy, add sugar
  gradually, beating continuously.  Blend in vanilla and
  almond extract.  Add eggs, one at a time, beating
  after each addition.  Beat in orange juice and honey.
  This may cause the batter to appear separated, but it
  will not affect results.  Sift together remaining dry
  ingredients. Mix prepared fruits and almonds in large
  mixing bowl; add sifted dry ingredients, and mix well
  to coat pieces.  Scrape egg and butter mixture into
  bowl, and, using hands, combine very thoroughly. Fill
  each pan 3/4 full.  Preheat oven to 275F.  Bake cakes
  1-1/2 to 3-1/2 hours, depending on size of pans used.
  After first hour or so, place pan of water on bottom
  of oven to prevent cakes from drying out. When cakes
  test done, remove from oven, and let pans stand on
  racks until cakes are completely cooled. Remove from
  pans, and peel of paper linings. Let ripen 4-5 weeks
  before serving. This recipe makes dark moist cake,
  rich with fruits and mingled flavors of spices, honey,
  and the like. If desired, recipe may be halved with
  good results.
  
  When they come out of the oven, I let them sit for a
  few minutes and then take them out of the pans while
  still fairly hot.  Let them cool for maybe 15-20
  minutes and then pack them while still warm.  I pour
  1/4 to 1/2 cup brandy (apricot, orange, or cherry)
  onto the cakes, wrap in double thickness of Handy
  wrap, then wrap in tin foil securely.  I then store
  them in the basement where it is cool and every couple
  of days I turn them to make sure that the brandy
  diffuses throughout the whole cake. I have NEVER had
  this recipe fail me.  I am asked for it by most of my
  family members as I send them for presents at
  Christmas.  I have tried other recipes, but this one
  has the moistest results I have found. By pouring the
  brandy on AFTER it is cooked, you get a cake that
  kicks!! (for our A.A. friends, I make "dry" ones with
  no brandy and it still stays moist.)