1 (6 oz.) pkg. mixed dried fruit bits
1/2 c. raisins
1/3 c. chopped pecans
1/4 c. chopped maraschino cherries
1 tbsp. brandy
1 (8 oz.) can crushed pineapple (juice pack)
1 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 egg
1 egg white
1/4 c. brown sugar
2 tbsp. molasses
2 tbsp. butter, melted

Grease an 8x4x2 inch loaf pan.

In a medium mixing bowl combine the mixed dried fruit bits, raisins, chopped pecans, chopped cherries and 1 tbsp. brandy; toss the fruit mixture lightly. Drain the crushed pineapple well, reserving the juice. Set aside.

In a large bowl stir together the flour, baking powder, cinnamon and nutmeg. stir in the fruit mixture and drained pineapple.

In a small bowl use a fork or wire whisk to beat the egg and egg white until combined. Add 2 tbsp. of the pineapple juice, brown sugar, molasses and butter. Use the fork or wire whisk to beat well. Stir pineapple juice mixture into the fruit mixture.

Turn fruit mixture into prepared loaf pan, spread fruit mixture evenly in loaf pan. Bake in a 325 degree oven 55 to 60 minutes or until a toothpick inserted near center of fruit cake comes out clean. Place fruit cake on wire rack to cool.

Remove from pan. Wrap fruit cake in a cheese cloth soaked in remaining pineapple juice or brandy. Wrap in clear plastic wrap. Chill at least 24 hours or up to two weeks. Makes 24 servings.