1 1/2 c. packed brown sugar
3 c. flour
2 tsp. salt
1 tsp. allspice
1 c. grape juice
4 eggs, separated
1 tsp. baking powder
1 tbsp. cinnamon
1 tsp. cloves
1 c. butter, melted

Toss together in large bowl with 1 cup flour and set aside. 8 oz. candied pineapple, diced 16 oz. fruit cake mix 8 oz. candied cherries, halved 1 c. dark raisins 4 c. nuts, chopped

Mix brown sugar and egg yolks; beat 2 minutes on medium speed of mixer. Sift 2 cups flour with other dry ingredients, then add to egg yolk mixture alternately with grape juice. Fold in stiffly beaten egg whites. Add fruit and nut mixture to batter along with melted butter and mix well. Press into 2 loaf pans lined with waxed paper. Bake at 275 degrees about 3 1/2 - 4 hours. Cool 20 minutes then remove from pans. Soak cheese cloth with apricot brandy and wrap around cakes. Wrap in aluminum foil and season for 3 weeks in cool place. Slice thin.