Place the molasses, shortening and butter in a pot and set to medium heat. Heat until fully melted, then cool slightly.

Combine the yeast, warm water and sugar in a bowl. Allow the mixture to develop, about 5 minutes.

Pour the flour into a very large bowl and make a hole in the center. Sprinkle the brown sugar, anise seed, cinnamon, cloves, pepper, citron, almonds, baking soda, lemon zest and orange juice around the hole.

Pour the yeast mixture and molasses mixture into the center of the hole and stir with a spoon, then your hands, until fully combined. Cover the bowl with plastic wrap and a dish towel. Allow the dough to rest for 24 hours at room temperature.

Divide the mixture between eight 9” round baking pans and press firmly into the pans. Decorate with the maraschino cherries, slivered almonds and citron.

Bake at 350F for 20 minutes, then cool completely. Store in Ziploc bags and enjoy!