Linda's Fruitcake

Directions

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 to 40 min., or until mixture thickens. There should be about 2½ cup of pineapple mixture.

Remove from heat, stir in reserved cherry liquid and jam.

Cover and refrigerate overnight.

Generously grease and line 6 9×5 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℉ (140℃). Place loaf pans on middle rack and bake 2½ to 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.