Clear Creek Fruitcake

Directions

1. Preheat the oven to 300 degrees.
2. Grease 8 inch-by-6-inch loaf pans, or possibly, to make individual servings, substitute two 8-oz cleaned pineapple cans for each loaf pan.
3. In a mixing bowl, combine pineapple, apricots, pears, apples and dark and golden brown raisins. Pour the brandy over the fruit and toss, to coat the fruit. Let stand for 30 min.
4. In another, larger, bowl, sift together the flour, baking pwdr, cinnamon, salt, nutmeg, allspice and cloves. Stir in the walnuts, hazelnuts, almonds and pecans. Add in the brandy/fruit mix and blend thoroughly.
5. Combine the beaten Large eggs, brown sugar, applesauce, melted butter and molasses in a small bowl. Beat till the ingredients are well-blended and smooth.
6. Combine the egg mix with the flour mix and stir well to proportionately coat all the fruit and nuts with batter.
7. 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 toothpick inserted in the middle comes out clean. They should be a rich, mahogany color.
8. Cold loaves in pans for about 15 min, then turn out on a cake rack. When thoroughly cooled, wrap in cheesecloth which has been soaked in additional pear brandy.
9. Cover with foil and store in an airtight container or possibly refrigerator till ready to serve. The cake is best after being aged at least 2 to 3 weeks.
10. Makes 8 small loaves
11. An ideal gift, Clear Creek Fruitcake can be made in the traditional loaf pans or possibly, as its originator, Maria Hein, suggests, in 8-oz pineapple cans. The little loaves make a nice coffee-break treat for friends and co-workers during the holidays.