A Fruitcake You Will Not Toss - Except into Your Watering Mouth

The whole point of the build-up below is to give you this fabulous recipe. I've never been a big fruitcake fan but this makes a cake that almost no one can resist.

I received the recipe via Fr. Mike who got it from his friend, Judy in Salt Lake City. I have six of these loaves, marinating in brandy, sitting in a cold, protected spot in my garage as we speak. And none of them will be wasted on the Manitou Springs fruitcake toss! Remember: don't change the recipe!

1 box (15 oz.) raisins,
1- 16oz. pkg. pitted prunes,
1-8oz. pkg. dried apricots,
1-8oz. box chopped dates,
1-16 oz. carton glace fruit mix,
1-16oz. carton candied cherries,
1 cup brandy,
1 1/2 cups butter,
2 cups brown sugar, firmly packed,
6 eggs,
3 cups flour,
1 tablespoon cinnamon,
2 teaspoons salt,
1 teas.nutmeg,
1 teas. allspice
2 large ripe bananas, mashed,
2 cups walnut halves.

Place raisins in a large bowl. Cut prunes and
apricots in fourths, add to raisins along with chopped
dates and glace fruit and cherries.

Pour 1/2 cup of brandy over fruit, tossing to mix. Cover and let
stand at room temp. overnight.

Cream butter until light and fluffy. Add sugar
gradually, beating well. Add eggs, one at a time
mixing well after each addition.

Combine flour, cinnamon, salt and nutmeg and allspice and add to
butter mixture alternately with mashed bananas.
Stir in fruit along with nuts.

Turn into three very well greased loaf pans, lined with greased brown
paper, 9x5 inches. Bake at 250 degrees 2 1/2-3 hours
or untio cake tests done. Don't underbake.

Remove from pan and cool completely. Pour remaining brandy
over tops of cakes very slowly, so that it sinks into
cake. Wrap tightly to store. Makes 3 cakes.