1 (6 oz.) pkg. mixed dried fruit bits
1/2 c. raisins
1/3 c. chopped pecans
1/4 c. chopped maraschino cherries
1 tsp. vanilla
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. packed brown sugar
2 tbsp. molasses
2 tbsp. butter, melted

Spray an 8 x 4 x 2 inch loaf pan with nonstick spray coating. In a medium mixing bowl combine fruit bits, raisins, pecans, maraschino cherries and vanilla; toss lightly. Drain pineapple well, reserving juice. Set aside. In a large mixing bowl stir together flour, baking powder, cinnamon and nutmeg. Stir in fruit mixture and drained pineapple

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

Transfer fruit mixture to prepared pan; spread evenly. Bake in a 325 degree oven 55 to 60 minutes or until a toothpick inserted near center comes out clean. Cool on a wire rack.

Remove from pan. Wrap fruitcake in a cheesecloth soaked in remaining pineapple juice. Wrap in clear plastic wrap, chill at least 24 hours or up to 2 weeks.

Makes 24 servings.