| Mix flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves in a LARGE bowl. (I use the large Tupperware bowl with the lid) Add fruit and nuts to flour mixture. Put lid TIGHTLY on bowl, shake until it appears fruit and nuts are well coated. Remove lid, break up any large pieces of fruit and coat with the flour. Let sit. Beat eggs until foamy. Gradually add brown sugar beating till well combined. Blend in butter, orange juice & molasses. Add to fruit mixture, stir until well combined. We use the foil mini-loaf pans, most now come with lids. Fill the pans 4/4 full, keeping attractive fruit at the top. Top each with a pecan half. Put pans on cookie sheets for baking. Bake at 300 approximately 1 1/2 hours or until the tester comes out clean in the middle. When cool put on lids or wrap with foil. Store in a cool place out of the way - cold garage, back of the refrigerator, etc. Remember the out of date juice? The cakes need a "feeding." After 2-3 days unwrap the cakes and poke several holes on the top. Put some juice in a measuring cup. Carefully pour a small amount of juice on the top of the cake. Don't drench, just a small amount. Rewrap, store in the back of a refrigerator where they won't be bothered until you want one to eat. They actually are better if you can let them "age." If possible get one out about a week ahead of when you want to use it and "feed" it, then let it sit out. Improves the texture. NOTE: If you eliminate the raisins, or dates I suggest increasing fruit. 5 lb. pkg. mixed candied fruit, 5 8 oz. pkgs. red candied cherries, 3 4 ox. pkgs. yellow candied pineapple (or 2 multi-color candied pineapple) If you eliminate the nuts use: 2 tsp. cinnamon, 1 tsp each (nutmeg, allspice, and cloves), 5 lb. pkg mixed candied fruit, 5 8 oz. pkgs. red candied cherries, 3 4 oz. pkgs yellow candied pineapple (or 2 multi-color candied pineapple), 2 C. raisins & 1 1/2 C. dates. |
