*  Exported from  MasterCook  *

                            Hawaiian Fruitcake

Recipe By     : 
Serving Size  : 40   Preparation Time :0:00
Categories    : Fruitcakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           seedless raisins
     3/4  cup           white raisins
     2/3  cup           citron -- diced
   1 1/4  diced         candied pineapple -- diced
     3/4  cup           candied cherries
     1/3  cup           dates -- chopped
     1/4  cup           candied orange peel -- diced
     1/4  cup           candied lemon peel -- diced
   1 1/4  cups          macadamia nuts -- chopped
   1 1/4  cups          coconut -- shredded
   1      tablespoon    brandy
   1      tablespoon    dry sherry
     1/2  teaspoon      ginger juice
   1 1/3  cups          all-purpose flour
     2/3  cup           butter
   1      cup           brown sugar -- packed
   4      large         eggs
     1/2  teaspoon      baking soda
     1/2  teaspoon      cinnamon
     1/2  teaspoon      nutmeg
     1/4  teaspoon      ground cloves
     1/2  cup           guava jelly

    This makes two loaves.  
Grease two 9x5x3 inch loaf pans and line with greased brown paper.
 Blend the ginger juice, brandy and sherry with the fruit, nuts and peels. 
 Add 3/4 cup of flour and set aside.  Cream the butter and brown sugar.  
Add the eggs, one at a time and beat well after each addition. 
 Sift the remaining flour with the spices and baking soda. 
Add to creamed mixture and mix well. 
 Add the fruit mixture making sure that the batter is completely mixed.
  Pour into prepared pans.  Bake at 275F for 3 hours. 
 Cool completely and then brush with additional brands, 
wrap in cheese cloth or linen towel and then wrap with aluminum foil. 
Store in cool place. 
 Brush with additional brandy at least once more (about two weeks after baking).  

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