1. Preheat the oven to 350*F and lightly grease a bread pan. The original recipe calls for 2 bread pans, but the bread doesn't rise at all so it bakes nicely in one pan. 2. In a mixer cream together the brown sugar, shortening and butter. 3. Add flour, salt, grated coconut, raisins, cherries, nutmeg and mix well. 4. Stir in almond extract, evaporated milk, and water, until a firm dough is formed. (You may need to add additional water.). 5. Split the dough evenly between the two pans, and use a knife to cut a diagonal criss-cross pattern on the top of each loaf. Sprinkle 1 tbsp turbinado sugar over the top of each loaf. 6. Bake for about 1 hour, until a skewer inserted into the center of the loaves comes out clean (Or a digital thermometer reads 190*F.) Cool completely in the pans before removing. ---------------------------------------------------------------------------
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