From the kitchen of Maria Hein

This can be made in traditional loaf pans or in 8-ounce pineapple cans.

1 1/2 cups dried pineapple, chopped
1 1/2 cups dried apricots, chopped
2 cups dried pears, chopped
2 cups dried apples, chopped
2 cups dark raisins or dried cranberries
1 cup golden raisins
1 cup pear brandy, preferably Clear Creek,
    plus additional for aging
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
2 cups walnut halves
1 1/2 cups whole hazelnuts
1 1/2 cups whole almonds
2 cups pecan halves
4 eggs, beaten frothy
1 3/4 cups firmly packed brown sugar
1 1/4 cups applesauce
3/4 cup melted butter, cooled (1 1/2 sticks)
1/2 cup molasses

Preheat the oven to 300 degrees F.

Grease four 8 x 6-inch loaf pans, or, to make individual servings, substitute two 8-ounce cleaned pineapple cans for each loaf pan.

In a mixing bowl, combine pineapple, apricots, pears, apples and dark and golden raisins. Pour the brandy over the fruit and toss to coat the fruit. Let stand for 30 minutes.

In another, larger, bowl, sift together the flour, baking powder, cinnamon, salt, nutmeg, allspice and cloves. Stir in the walnuts, hazelnuts, almonds and pecans. Add the brandy/fruit mixture and blend thoroughly.

Combine the beaten eggs, brown sugar, applesauce, melted butter and molasses in a small bowl. Beat until the ingredients are well-blended and smooth.

Combine the egg mixture with the flour mixture and stir well to evenly coat all the fruit and nuts with batter.

Pour the batter into greased loaf pans and fill three-fourths full. Bake for 1 hour. The cakes are done when the sides begin to pull away from the edge of the pans and a wooden pick inserted in the middle comes out clean. They should be a rich, mahogany color.

Cool loaves in pans for about 15 minutes, then turn out on a cake rack. When thoroughly cooled, wrap in cheesecloth that has been soaked in additional pear brandy.

Cover with foil and store in an airtight container or refrigerator until ready to serve. The cake is best after being aged at least 2 to 3 weeks.

Diabetic Exchanges: 1/2 fruit, 1/2 starch, 1/2 meat, 1 1/2 fat

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