Ingredients

Directions

DAY BEFORE: Measure nuts, raisins, currants, dates and citron peel into a large bowl. Drain cherries and chop (1 1/4 cups); reserve juice. Add to fruit mixture. Stir in brandy. Cover with plastic wrap & leave at room temp. overnight.
In a heavy saucepan simmer the entire contents of the can of pineapple wiith 2 cups sugar. Cook uncovered until thickened. (about 30 min.) Stir often.When cool sir in cherry juice (1/2 cup) and strawberry jam. This must be cool before added to cake.
CAKE PANS Grease pans and then line with double thickness of heavy brown paper. Shopping bags will do, or aluminium foil with dull side out. Grease paper or foil well.
ON THE DAY Preheat oven to 275F.
Stir or sift flour with spices, salt and soda until well mixed. Sprinkle a cup of flour mixture over fruits and nuts. Toss until well coated with flour.
Set remaining 3 cups flour aside.
In a large measuring bowl, cream 2 1/4 cups sugar with margarine. Beat in eggs one at a time.
Stir in dry ingredients, alternating with pineapple mixture. Make 3 dy and 2 liquid additions, combining lightly after each addition.
Pour over flour-coated fruits and nuts and mix until well combined.
Turn into prepared pan; they can be filled to within an inch of the top. Bake in preheated oven for 3 to 3 1/2 hours, depending on pan size. Put a shallow pan of water on the bottom rack for additional moisture if you wish.
Cake should be fairly firm to touch in centre and a skewer inserted in centre to bottom should come out fairly clean.