Mix fruits and peels, raisins, and nuts. Sift together flour, baking powder, salt, and spices; sprinkle 1/4 cup over fruit mixture, mixing well. Thoroughly cream shortening and sugar; add eggs, one at a time, beating well after each. Add sifted dry ingredients to creamed mixture alternately with grape juice, beating smooth after each addition. Pour batter over fruits and mix well. . Line two 8 1/2x4 1/x2 1/2-inch loaf pans with paper, allowing 1/2 inch to extend above all sides. Pour batter into pans, filling 3/4 full; do not flatten. Bake in very slow oven (275) 3 to 3 1/2 hours or till done. (Place pan containing 2 cups water on bottom shelf of oven to get cake of greater volume, moist texture, shiny glaze. ) Makes about 6 pounds.