Recipe - Hawaiian Fruitcake

1 cup Seedless raisins
Three fourths cup White raisins
2/3 cup Citron; minced
1 One fourth Diced candied pineapple;
minced
Three fourths cup Candied cherries
1/3 cup Dates; chopped
One fourth cup Candied orange peel; minced
One fourth cup Candied lemon peel; minced
1 One fourth cup Macadamia nuts; chopped
1 One fourth cup Coconut; shredded
1 tablespoon Brandy
1 tablespoon Dry sherry
One half teaspoon Ginger juice
1 1/3 cup Allpurpose flour
2/3 cup Butter
1 cup Brown sugar; packed
4 lg Eggs
One half teaspoon Baking soda
One half teaspoon Cinnamon
One half teaspoon Nutmeg
One fourth teaspoon Ground cloves
One half cup Guava jelly

This makes two loaves. Grease two 9x5x3 inch loaf pans and line with
greased brown paper. Blend the ginger juice, brandy and sherry with the
fruit, nuts and peels. Add Three fourths cup of flour and set aside. Cream the butter
and brown sugar. Add the eggs, one at a time and beat well after each
addition. Sift the remaining flour with the spices and baking soda. Add to
creamed mixture and mix well. Add the fruit mixture making sure that the
batter is completely mixed. Pour into prepared pans. Bake at 275F for 3
hours. Cool completely and then brush with additional brands, wrap in
cheese cloth or linen towel and then wrap with aluminum foil. Store in cool
place. Brush with additional brandy at least once more (about two weeks
after baking).

Delicious! Me ke aloha, Mary

NOTES : E hele mai oukou e ai! (Come and eat!)

Recipe by: Mary Spero Posted to TNT Prodigy's Recipe Exchange Newsletter
by MarySpero@prodigy.com (MS MARY E SPERO) on Jul 24, 1997