An excellent fruit cake that cuts into thin, moist slices. Use only the best fruits and nuts for superior results.

1 pound candied pineapple, cut into thin match-stick strips

1 pound candied citron, cut into thin match-stick strips

8 ounces candied cherries, quartered

1 (11-ounce) package currants

1 pound dates, pitted and coarsely chopped

1 pound light figs, coarsely chopped

1 pound pecans, coarsely chopped

1 cup water

1/2 granulated sugar

1 tablespoon corn syrup

3 tablespoon lemon juice

1/2 cup peach juice

3 1/3 cups all-purpose flour

1 1/2 teaspoon ground cinnamon

1 teaspoon allspice

1 teaspoon ground cloves

1 teaspoon baking soda

2 teaspoons salt

2 cups butter

1 cup plus 2 tablespoons packed brown sugar

1 cup plus 2 tablespoons granulated sugar

12 large eggs, beaten

Milk for brushing

1/2 cup light molasses

Glaze (recipe follows)

1. Place fruit and nuts in a very large glass or non-metallic bowl. Set aside.
2. In a small saucepan heat 1 cup water and 1/2 cup sugar to boiling; simmer for 5 minutes. Stir in corn syrup, lemon juice and peach juice. Pour over fruit/nut mixture; stir, cover and let stand overnight, stirring 2 or 3 times with a wooden spoon to moisten fruit uniformly.
3. Line four 9 x 5 x 3-inch baking pans with parchment (baking) paper. Have all ingredients at room temperature.
4. In a large bowl combine flour, cinnamon, allspice, cloves, baking soda and salt; mixing well. Set aside.
5. In a large mixing bowl, cream butter, then add sugars gradually, beating until light in color. Add beaten eggs and continue to beat until fluffy. Stir in molasses, mixing well. Add flour mixture 1/3 at a time, mixing until just moistened after each addition.
6. Turn the cake batter out onto the fruit mixture and gently fold into fruit until well distributed.
7. Spoon into prepared pans, packing batter up to within 1/4-inch of the top of pan. Press down and smooth top of batter. Brush tops with milk to make a thin film. Place pans in a jelly roll pan; set on lower-middle rack of oven and pour water into jelly roll pan 1/4-inch deep. Bake at 250*F (120*C) for 2 1/2 to 3 hours or until cake tests done.
8. Cool cakes in pans on wire racks. Remove cakes from pans, but leave lining papers attached. Decorate (if desired) and glaze cakes; let dry. Wrap tightly in plastic wrap.
9. Store in a covered box, or the like, and let ripen a few weeks before serving. Chill in refrigerator 3 to 4 hours before slicing.

Makes 11 pounds fruit cake.

Glaze

1/2 cup white corn syrup

1/2 cup water, fruit juice or brandy

1. Combine ingredients in small saucepan, bring to a boil and cook 2 to 3 minutes, stirring once or twice.
2. Brush about 2 tablespoons of glaze over each cake while glaze is hot.

Use colorful holiday gift wrapping tissue and ribbon to creatively package mini pound cakes to give to friends during the holidays.

2 1/4 cups all-purpose flour
1 1/2 cups granulated sugar
1 cup butter or margarine, softened
1 (8-ounce) package cream cheese, softened
4 large eggs
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla extract
1 1/2 cups mixed candied fruit, chopped
1/2 cup chopped walnuts

1. Heat oven to 350°F.
2. Combine 1 1/4 cups flour and all ingredients except candied fruit and walnuts in large mixer bowl. Beat at medium speed until well mixed. Stir in remaining 1 cup flour, candied fruit and walnuts by hand.
3. Pour into 6 greased (5 1/2 x 3-inch) mini loaf pans.
4. Bake for 45 to 55 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.

Makes 48 servings (6 mini loaves).

Tips:

• Substitute 2 greased (8 x 4-inch) loaf pans. Bake for 50 to 60 minutes.
• Wrap each loaf with a lining of waxed paper or aluminum foil before wrapping in colorful holiday gift wrapping and tying with ribbon.

Nutrition Facts (1 serving)Calories: 120, Fat: 7 g, Cholesterol: 35 mg, Sodium: 60 mg, Carbohydrates: 14 g, Dietary Fiber: <1 g, Protein: 2 g.

2 cups chopped California dried figs
1/2 cup raisins
1/2 cup chopped dates
1/2 cup chopped dried pears
1/2 cup dried pineapple wedges
1/4 cup sherry
1/2 cup dried apricots
1/2 cup apricot nectar
1 cup butter, softened
1 cup granulated sugar
5 large eggs
1 3/4 cups all-purpose flour - divided use
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
2 teaspoons vanilla extract
1 tablespoon lemon extract
3/4 pound (3 cups) coarsely chopped pecans, lightly toasted

1. Combine California dried figs, raisins, dates, pears and pineapple in a large bowl. Add sherry. Cover and marinate overnight.
2. Cook apricots in apricot nectar in small saucepan, about 10 minutes. Cool.
3. In a large mixing bowl, cream butter and sugar until light. Beat in eggs, one at a time, beating well after each addition. Stir together 1 1/2 cups flour, baking powder and cinnamon. Blend into creamed mixture. Mix in vanilla and lemon extracts.
4. Combine apricots with marinated fruit and add pecans. Dredge fruit and nuts with remaining 1/4 cup flour
5. Add batter to fruit-nut mixture, blending well.
6. Turn into 5 greased and brown paper-lined baby loaf pans (5 5/8 x 3 1/4 x 1 7/8-inch). Place in cold oven on middle rack. Turn oven temperature to 250° F and place a pan of hot water on bottom rack.
7. Bake 2 hours until golden and tester comes out clean. Cool cakes on wire rack. Loosen, then turn out, remove brown paper.
8. Wrap each in cheesecloth moistened with sherry, then foil. Refrigerate 2 to 4 weeks, moistening as needed.
9. For gift-giving, over wrap with red cellophane or foil, top with a bow.

Makes 5 baby loaf fruitcakes.

Cake:

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup chopped pecans or walnuts
1/2 cup chopped dates
1/2 cup chopped maraschino cherries, well drained
2 cups Monterey Jack Cheese
1/2 cup butter
1 cup granulated sugar
2 large eggs
1 cup applesauce

Cream Cheese Topping:
1 (3-ounce) package cream cheese, softened
3 to 4 tablespoons milk
1 teaspoon vanilla extract
2 1/2 cups sifted powdered sugar

1. Heat oven to 325°F (175°C). Generously grease a 12-inch tube or Bundt pan; set aside.
2. For Cake: In a medium bowl, mix together the flour, baking powder, cinnamon, salt and nutmeg; set aside.
3. In a large bowl, mix together the pecans, dates and cherries; stir in 1 cup of the flour mixture and cheese; set aside.
4. In a large bowl beat butter and granulated sugar with an electric mixer on medium speed until light and fluffy. Add eggs and mix well Add remaining flour mixture alternately with the applesauce, mixing well after each addition. Stir in cheese mixture.
5. Pour batter into well-greased 12-inch tube pan or fluted tube pan.
6. Bake for 1 hour and 10 minutes. Cool 10 minutes on wire rack; remove from pan and cool completely.
7. For Cream Cheese Topping: In a medium bowl beat cream cheese, milk and vanilla until well blended. Gradually beat in powdered sugar, beating until light and fluffy. Serve with cake.

Makes 16 servings.

Graham Cracker Ice Box Fruitcake

2 pounds graham crackers, crushed

1 pound chopped candied fruit

1 pound raisins, chopped

1/2 pound pitted dates, finely chopped

1 pound finely chopped nuts

2 cups miniature marsh-mallows

1 (14-ounce) can sweetened condensed milk

Mix crackers, fruit, raisins, dates, nuts, marshmallows and milk in large bowl. Press into 2 well-buttered loaf pans, or line pans with wax paper (can use disposable foil pans). Store in refrigerator three days before eating.

Caribbean Christmas Cake
Makes 2 fruitcakes

LIGHT FRUIT:
Zest of 1 lemon, minced
1/2 cup dried banana slices
1/2 cup diced, dried pineapple
3/4 cup sugar
1/4 teaspoon nutmeg
2 whole cardamom pods
2/3 cup shredded coconut
3 tablespoons chopped candied ginger
3/4 cup shelled pumpkin seeds (pepitas)
1/2 cup flour

LIGHT BATTER:
1/3 cup butter, softened
1/3 cup sugar
3 egg whites
1 cup flour
3 tablespoons rum
2 tablespoons light corn syrup

DARK FRUIT:
1 cup raisins
1 cup red wine (preferably Cabernet Sauvignon)
1 cup brown sugar
1 vanilla bean
2 cups pecan halves
2/3 cup flour

DARK BATTER:
1/2 cup butter, softened
1/2 cup sugar
3 egg yolks
1 whole egg
1 1/3 cups flour
1/4 cup red wine
2 tablespoons light corn syrup

One week before baking: To make the light fruit mixture, combine lemon zest, bananas, pineapple, sugar and spices in a saucepan; add water to barely cover. Simmer for 15 minutes, adding more water, if necessary, to keep fruit mixture barely covered. Let cool, then transfer to a container, cover and let macerate for a week, stirring once or twice a day. To make the dark fruit mixture, combine raisins, wine, brown sugar and vanilla bean in a saucepan. Simmer for 15 minutes, adding a bit more wine, if necessary, to keep raisins from becoming too dry and caramelizing. Cool, then transfer to a container, cover and let macerate 1 week, stirring once or twice a day.

Baking day: Line two 11 x 4 x 2-inch loaf pans with bakers' parchment. Preheat oven to 275 degrees. Stir the light fruit mixture; discard the cardamom pods and add the coconut, candied ginger, pumpkin seeds and flour; stir to mix well. Stir the dark fruit mixture, discard the vanilla bean and add the pecans and flour; stir to mix well.

Light batter: Cream the butter and sugar. Stir in the egg whites, 1 at a time, mixing well after each. Mix in 1/2 cup of the flour, then the rum and corn syrup. Add the remaining 1/2 cup flour and mix well. Fold in the light fruit mixture; set aside.

Dark batter: Cream the butter and sugar. Stir in the egg yolks and whole egg, 1 at a time, mixing well after each addition. Mix in half of the flour, then the wine and corn syrup. Add the remaining portion of flour and mix well. Fold in the dark fruit mixture. Spread a shallow layer of dark batter in each prepared loaf pan. Spoon equal amounts of light batter lengthwise, down the center of the dark batter in each pan. Top with the remaining dark batter.

Bake for approximately 1 3/4 hours, or until a cake tester inserted into the center of the cakes comes out clean. Cool the cakes in their pans until just warm to the touch, then remove; peel away the parchment. Wrap the fruitcakes tightly in wine-soaked cheesecloth, if desired, then in plastic wrap, then in foil. Store in a cool place for at least 2 weeks.