Line 9" or 10" tube pan with two thicknesses of buttered brown paper.
Measure flour (without sifting) into a large bowl. Add salt and baking powder. Stir well to blend. Add coconut, fruits and nuts. Mix until fruit is separated and coated with flour.
Cream sugar, butter, eggs and almond extract together thoroughly.
Stir in fruit and flour mixture alternately with pineapple juice, starting and ending with the fruit and flour mixture. Spread batter evenly in the prepared pan.
Preheat oven to 275°F.
Bake for 3 to 3 1/3 hours. Keep a pan of hot water in bottom of the oven while baking. When baked, leave the cake in pan until it has cooled. Remove the paper liner and wrap the cake in foil. Store it in the refrigerator or a cool place.
Fruit Cake Glaze:
Combine 1 cup sugar, 1/2 cup water and 1/3 cup light corn syrup in a sauce pan. Stir over low heat until sugar is dissolved, then boil to firm ball stage (242°F on a candy thermometer).
Brush the hot glaze over the cooled cake. Decorate top with candied cherries and nuts and brush cake again with hot glaze. Let dry thoroughly before wrapping and storing.
Makes one large cake or can be baked for a shorter time in small cake tins.