I was feeling a tad nostalgic the other week, and for some reason thought of the holiday fruit cake the Lion’s Club service organization sold when I was a child. My Father often was left with two or three, and the fruit cake lingered until late spring.
I researched recipes, found that ingredients were not simple to find around here, but was able (I think) to pull it off. The Bundt pan is optional; several large loaf pans will also work. This makes a lot of batter – you will need a big bowl to mix it.
Mix 16 ounces maraschino cherries, 8 ounces candied citrus peel, 2 cups golden raisins, 1 cup dried currants, 1 cup chopped and pitted dates, 4-5 ounces slivered almonds, and 3/4 cup brandy. Cover and refrigerate overnight, stirring occasionally.
Preheat your oven to 275 degrees. Fully grease the Bundt pan, or if using loaf pans, grease and line with parchment with overhanging sides for easy removal.
Cream 1 cup butter, 2 cups brown sugar, 6 eggs, and 3/4 cup each of molasses and apple juice.
Mix in 2 cups flour, ½ teaspoon backing soda, ½ teaspoon salt, and 1 and 1/2 teaspoons each of ground cloves, allspice, and cinnamon.
Stir in the chilled fruit and spoon into your pan of choice. It rises very little due to how dense it is, so you can bring the batter close to the pan rim. Pop it in the oven (remember 275 degrees) and bake for 3 to 3 and ½ hours, until a skewer comes out mostly clean.
Cool and remove from the pan. Refrigerate after serving; it will last for at least two weeks.