Grease the bottom and sides of an 8-inch tube pan; line the bottom with wax paper; grease the paper.
Combine candied fruits, coconut, raisins, almonds and orange rind in a large bowl.
Sift the cake flour, baking powder and salt over the fruit mixture; mix well to coat fruits and almonds evenly.
Cream the butter with the sugar until fluffy in a medium-sized bowl; beat in the eggs, one at a time, until creamy-thick. Stir in the apple and orange juices.
Pour over the fruit mixture and fold in thoroughly. Spoon the batter into the prepared pan, pressing down firmly with a spoon to make the top even.
Bake at 275 degrees for 3 hours, or until a cake tester inserted in the middle comes out clean. Cool the cake completely in the pan on a wire rack. Loosen around the edge with a knife; turn out onto the rack and peel off the paper.
Mix ¼ cup light corn syrup and ¼ teaspoon grated lemon rind in a 1-cup measure. Cut 1 sliced, candied pineapple into thin wedges. (You’ll need 25 wedges.) Arrange each five around a candied cherry half. Carefully spoon the syrup over the top.
Source: Family Circle Cooking,Rockville House Publishers, 1972