INGREDIENTS

• 1 1/2 cups candied yellow pineapple, chopped
  1 1/2 cups candied red cherries, chopped
  1 cup raisins
  3/4 cup currants
  2 cups chopped pecans or walnuts
  1/2 cup white grape juice
  1 cup butter or margarine, room temperature
  2 cups firmly-packed light brown sugar
  5 eggs, room temperature
  2 1/4 cups all-purpose flour
  1/4 teaspoon baking soda
  1/2 teaspoon ground cinnamon
  1/2 teaspoon ground mace
  1 teaspoon almond extract
  Brandy

Directions for the Regal fruit cake recipe

Grease a 10-inch tube or bundt pan; line with wax paper and grease well.

In a large bowl, combine candied pineapple, candied cherries, raisins, currants, and pecans or walnuts. Add grape juice; stir until well blended. Let stand 1 hour.

Preheat oven to 275 degrees F.

In a large bowl, cream butter or margarine. Gradually add brown sugar, stirring until light and fluffy. Add eggs, one at a time, beating well after each addition.

In another large bowl, combine flour, baking soda, cinnamon, and mace; gradually add to butter mixture. Add almond extract and fruit mixture; stir until well blended. Spoon into prepared pan.

Bake 3 hours and 20 minutes or until a toothpick inserted into the cake comes out clean. A good check is to use an instant digital thermometer to test your fruitcake. The temperature should be between 200 and 210 degrees. Remove from oven and cool on a rack.

Remove from oven and cool on a wire rack for 30 minutes. Remove from pan, peel paper liner from cake, and cook completely.

Wrap in a brandy-soaked cheesecloth; store in an airtight container for one week. After one week, store in the refrigerator

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