Linda's fruitcake

 
                             LINDA'S FRUITCAKE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 *****  NONE  *****
 
     2 1/2 c  Dates -- pitted and chopped
         2 c  Candied Citrus Peel --
   :          chopped
         2 c  Seeded raisins
         2 c  Seedless raisins
     1 1/2 c  Currants
     1 1/2 c  Almonds -- blanched
     1 1/2 c  Maraschino Cherries --
   :          drained,chopped
       1/2 c  Maraschino cherry liquid
       1/2 c  Brandy -- or fruit juice
         1 cn Crushed Pineapple In Water
        19    0z. - 540 ml
         2 c  Sugar
         1 c  Strawberry jam
         4 c  Flour
     1 1/2 ts Baking soda
         2 ts Cinnamon
         1 ts Salt
       1/2 ts Cloves
       1/2 ts Allspice
         2 c  Butter
         2 c  Sugar
        12 ea Eggs
         1    Brandy
   
   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
   
   From: "Linda Gordon"