Preheat oven to 325 degrees.
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating after each addition. Add lemon rind and next 2 ingredients, mixing well.
Combine Yellow Dog Sweet Shake, flour, and next 3 ingredients; add to butter mixture, beating just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface; lightly flour hands, and knead in cranberries, cherries, fruitcake fruit, orange rind, and almonds.
Divide dough into four to six logs; shape each portion into a 14- x 2-inch log on a parchment-lined baking sheet.
Shake on additional Yellow dog Sweet Shake and almonds - press gently into the log and slightly flatten the logs
Bake at 325° for 30 to 35 minutes or until golden brown. Cool on the baking sheet for 5 minutes then transfer to a wire rack and cool completely.
Cut each log diagonally into 1/2-inch-thick slices with a serrated knife using a gentle sawing motion, and place slices vertically on parchment-lined baking sheets.
Bake at 325° for 10 minutes; remove to wire racks to cool. Store in an airtight container for up to two weeks.
NOTE: You can substitute other dried fruits such as pineapple, raisins, apricots, etc.