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1
In a large bowl, mix together dates, peel, raisins, currants, almonds and drained cherries(reserve liquid).
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2
Stir in brandy or fruit juice.
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3
Cover with plastic wrap and let stand at room temperature overnight.
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4
In a saucepan, combine pineapple and two cups sugar.
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5
Bring to a boil, reduce heat and simmer, uncovered, stirring frequently, 30 to 40 min., or until mixture thickens.
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6
There should be about 2 1/2 cup of pineapple mixture.
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7
Remove from heat, stir in reserved cherry liquid and jam.
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8
Cover and refrigerate overnight.
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9
Generously grease and line 6 9x5 inch loaf pans or three standard wedding cake pans, with waxed paper, aluminum foil or parchment.
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10
Grease lining.
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11
In a bowl, combine flour, baking soda, cinnamon, salt, cloves and allspice.
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12
Add one cup of flour mixture to date mixture and toss to thoroughly coat fruits.
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13
In a large mixing bowl, cream butter and two cups sugar.
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14
Beat in eggs one at a time, blending well after each addition.
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15
Alternately stir small amounts of flour mixture and pineapple mixture into butter mixture.
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16
Mix fruit into batter well.
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17
Spoon batter into prepared pans.
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18
Place a large, shallow pan of water on bottom rack of oven.
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19
Fill half full with hot water and preheat oven to 275F (140C).
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20
Place loaf pans on middle rack and bake 2 1/2 to 2 hours or until a cake tester inserted in the centre comes out clean.
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21
Remove cakes from oven, cool 10 min.
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22
Remove from pans, peel off paper and cool.
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23
Wrap individually in cheesecloth soaked in additional brandy.
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24
Wrap in plastic wrap, then aluminum foil.
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25
Store in a cool place and moisten cheesecloth occasionally with brandy.
