Use 1/2 of the flour to cover cherries, citron peel, pineapple, and well dried raisins. Cream sugar and butter, add beaten eggs, orange and lemon juice, and rind. Add remaining flour. Mix well. Add floured fruit and chopped almonds. Bake at 275°F for two hours. Test for doneness. Store in a cool place. Note: A three sized Christmas Cake Tin Set must be lined, bottoms and sides, with buttered brown paper. Cut the paper to size. The night before you make this cake, pour boiling water over the raisins, drain, and dry on paper toweling. Leave these overnight. The fruit in the recipe is floured with 1/2 the amount of flour called for in the recipe.