Combine lemonade concentrate, molasses and raisins in saucepan; bring to boil and boil gently 5 minutes; stir in candied fruit. Cream butter with sugar in large bowl; beat in eggs. Mix flours with baking soda, salt and spices; mix into butter mixture. Mix in fruit mixture and the almonds. Choose pans or molds that total at least 8 cups capacity; coat thoroughly with salad oil and dust with flour. Spoon batter into mold(s) to within 1 inch of the top(s). Bake at 300 degrees for 1 to 2 hours or until a pick inserted into center comes out dry. Large cakes will take a full 2 hours. Cool completely wrapped in foil (to retain moisture), then remove foil and wrap in several layers of brandy-soaked cheesecloth. Store in refrigerator or cool place for 3 to 4 weeks before cutting.  They will keep for months in refrigerator.

Glaze : stir honey into sifted powdered sugar to get icing consistency.

Citrus Cup Variation : Cut about 1/4 off of orange or pink or yellow grapefruit; scoop out pulp and cover shells with water in kettle. Bring to boil and boil 15 minutes. Drain and repeat, boiling until shells are tender, 15 to 25 minutes. Drain and cool shells, then scrape out soft white part inside shells. Bring 6 cups sugar and 2-1/2 cups water to boil in kettle, add shells and simmer about 30 minutes or until candied. Spoon syrup over often. Cool shells in syrup. Transfer shells to 13 x 9 inch baking pan and fill to within 1/2 inch of top with fruitcake batter. Bake as above for about 1 hour. Cool, then pour about 1 tsp. brandy into each; wrap individually with plastic wrap and store a few weeks before cutting. Slice thin to serve. Makes a 2 lb. fruitcake (5 cup mold), 4 filled grapefruits and 4 filled oranges.