From: wilkins@scubed.SCUBED.COM (Darin Wilkins)
(makes 4 loaves)
Grease 4 (8x5 inch) loaf pans.
Preheat oven to 300 F.
In a large bowl, combine:
1 lb dried apricots, chopped
1 lb dates, chopped
1 lb golden raisins
1 lb candied cherries
1 lb candied pineapple
1 lb almonds, blanched, toasted, and chopped
1 lb pecans, broken into pieces.
Mix well. Add:
1 C flour.
Dredge mixture well and set aside.
In a separate bowl, cream until light and fluffy:
1 lb unsalted butter, softened
1 1/2 C granulated sugar
1 1/2 C brown sugar, packed.
Add, one at a time:
Beat mixture after each addition.
3 C flour
1 tsp ground cloves
2 tsp ground cinnamon
1 tsp mace
1 1/2 tsp baking soda
1 tsp salt.
Add alternately to the creamed mixture:
the sifted ingredients
1/4 C rum
1/4 C brandy
1/4 C Grand Marnier
Juice and zest of 2 oranges
Juice and zest of 2 lemons.
Fold into the fruit-nut mixture.
Pour into 4 loaf pans.
Bake at 300 F, 2 1/2 to 3 hours, or until loaves pass the
Cool in pans 15 min.
Remove from pans and let cool to room temperature on wire racks.
Cut 4 pieces of cheesecloth large enough to cover each loaf.
Moisten each piece with Grand Marnier and wrap around each loaf.
Wrap each cheesecloth-covered loaf in foil.
Refrigerate or store in a cool place.
Note: the longer it sets, the better it tastes.