2 cups sifted all-purpose flour
1 1/2 cups golden raisins
1 pound mixed, diced candied fruits and peels
1/2 cup slivered, blanched almonds
1 cup shortening
1 cup of sugar
1/2 teaspoon each orange, lemon, and rum flavorings
Grease a 9-inch tube pan. Combine flour and next 3 ingredients. Beat shortening until creamy; add sugar gradually and beat until light. Add eggs, one at a time; beat well after each addition. Add flavorings, then flour mixture; stir to blend well. Spoon into pan. Cover with aluminum foil. Pour boiling water, about 2 inches deep, in a steamer or large saucepot. Place pan on rack in the steamer. Cover and steam for 3 hours and 15 minutes. Add boiling water, as needed, to avoid complete evaporation. Set oven for low, 250-degrees. Remove pan from steamer. Leif toff foil and bake 1 1/2 hours. Remove cake from pan, place on a rack. While the cake is still warm, pour glaze over it.
GLAZE: Combine 1/2 cup sugar, 1/2 cup light corn syrup, and 1/3 cup water. Bring to a boil over medium heat, stirring constantly. Boil 2 minutes. Remove from heat and stir in 2 tablespoon lemon juice.