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Day 1: Measure nuts, raisins, currants, citron peel into a large bowl.
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Drain cherries and reserve juice.
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Chop cherries (they should measure about 1 1/4 cups) and add to the fruit mixture.
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Stir in brandy and soak over night.
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5
I actually do this a few weeks in advance and leave it in the fridge and really let the fruit soak in the brandy for more depth of flavour but it's up to you.
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If you're going to do it the day before baking however, I'd cover it with plastic wrap and leave it on the counter at room temperature.
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In a heavy dutch oven or large saucepan, simmer the entire contents of the can of pineapple with 2 cups of the sugar.
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Cook uncovered until thickened, about 30 minutes.
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Stir frequently and make sure the heat isn't too high.
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When cool, stir in the juice from jar of maraschino cherries (it shouldn't be more than 1/2 cup) and the strawberry jam.
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This mixture doesn't have to be done the day before baking but it does have to bee cool before you add it to the cake.
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In fact, I'd recommend that you do this step on the day of baking.
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Prepare cake pans by greasing and then lining with a double thickness of heavy brown paper.
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Brown shopping bags do well or else you can use tin foil with dull side out.
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Grease the paper or foil well.
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Use whatever size pans you wish but leave an inch space at the top of the pan.
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Total weight is 11.5 lbs.
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Preheat oven to 275F.
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Sift or stir the flour with the spices, salt and soda until well mixed.
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Sprinkle a cup of the flour mixture over the fruits and nuts and toss till they are coated with flour.
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Set remaining 3 cups of flour aside.
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In a large measuring bowl, cream 2 1/4 cups of the sugar with butter.
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Beat in eggs one at a time.
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Stir in dry ingredients, alternating with pineapple mixture.
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Make 3 dry and two liquid additions, combining lightly after each addition.
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Pour over flour-coated fruits and nuts and mix until well combined.
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Turn into prepared pans and they can be filled to about one inch from the top.
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Bake in a preheated oven for 3 - 3 1/2 to 5 hrs depending on pan size.
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Put a shallow pan of water on a lower rack for added moisture if you'd like.
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Cake should be fairly firm in the centre and a skewer inserted in the centre should come out clean.
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Remove from oven and allow to cool in pan for 5 minutes.
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Remove from pan and peel off paper and then let it cool on a rack.
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When cool, wrap it in a piece of cheesecloth that has been soaked in brandy, rum, black wine, liqueur, or fruit juice.
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Then wrap the cake in tin foil (leaving the cheesecloth on the cake).
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Freeze if not being used right away.
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Note: I usually start soaking the fruits around the end of October for a couple of weeks in the fridge, then mid Nov, I bake the cake, and freeze it.
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Every couple of weeks, I take it out, re-soak the cheesecloth in liquor and wrap it back up and re-freeze.
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By the time Christmas rolls around, you will have one moist and intoxicating cake!
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(You can just use fruit juice if you don't want the alcohol.
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I think pineapple juice is the best).
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You can decorate with an almond paste or icing of your choice or serve plain.
