INGREDIENTS

INSTRUCTIONS

DAY 1 - In a large bowl, mix together dates, peel, raisins, currants,
almonds and drained cherries(reserve liquid).  Stir in brandy or fruit
juice.  Cover with plastic wrap and let stand at room temperature
overnight.  In a saucepan, combine pineapple and two cups sugar. Bring to a
boil, reduce heat and simmer, uncovered, stirring frequently, 30 - 40 min.,
or until mixture thickens.  There should be about 2 1/2 c of pineapple
misture.  Remove from heat, stir in reserved cherry liquid and jam. Cover
and refrigerate overnight. DAY 2 - Generously grease and line 6 9x5 inch
loaf pans or three standard wedding cake pans, with waxed paper, aluminum
foil or parchment. Grease lining. In a bowl, combine flour, baking soda,
cinnamon, salt, cloves and allspice.  Add one cup of flour mixture to date
mixture and toss to thoroughly coat fruits.  In a large mixing bowl, cream
butter and two cups sugar.  Beat in eggs one at a time, blending well after
each addition. Alternately stir small amounts of flour mixture and
pineapple mixture into butter mixture.  Mix fruit into batter well. Spoon
batter into prepared pans.  Place a large, shallow pan of water on bottom
rack of oven.  Fill half full with hot water and preheat oven to 275. Place
loaf pans on middle rack and bake 1 1/2 - 2 hours or until a cake tester
inserted in the centre comes out clean. Remove cakes from oven, cool 10
min.  Remove from pans, peel off paper and cool. Wrap individually in
cheesecloth soaked in additional brandy. Wrap in plastic wrap, then
aluminum foil. Store in a cool place and moisten cheesecloth occasionally
with brandy. Fruitcake can be aged 4-6 weeks then it can be wrapped
securley and frozen.
Recipe By     : Toronto Star
Posted to MC-Recipe Digest V1 #254
Date: Wed, 23 Oct 1996 07:18:10 +0000
From: "Linda Gordon" <lgordon@brunswickmicro.nb.ca>

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