Shred fruit peels; halve cherries, nut meats, and dates. Cut pineapple and citron to the size of almonds. Dredge fruits in 1/4 cup flour.
Cream shortening and sugar. Add honey, then eggs, and beat well. Add flour, sifted with dry ingredients, alternately with fruit juice; beat thoroughly. Pour batter over floured fruits and mix well.
Line greased 3.5x7.5-inch loaf pans with waxed paper, allowing 1/2-inch to extend above all sides of the pan. Pour batter into pans; do not flatten.
Bake in slow oven (250 degrees) for 3 to 4 hours. Place pan containing 2 cups water on bottom shelf of oven while baking. Cakes baked with water have greater volume, a more moist texture, and a smooth, shiny glaze. pounds.
If decoration of almonds and cherries is used, place on cakes at the end of 2 hours of baking.
If desired, pour over brandy and wrap in a brandy soaked cloth before storing. Store in a covered container in a cool place. Makes about 5 pounds.