Ingredients:

• 1 1/2 lb. dried, unsweetened pineapple (about  4 3/4 c.), found at health food stores
• 1 1/2 lb. raisins (about 4 3/4 c.)
• 1 lb. dates, pitted (about 3 1/4 c.)
• 2/3 c. water
• 12 oz. can frozen orange concentrate
• 1 lb. brazil nuts
• 1 1/3 c. honey
• 1/2 c. molasses
• 1 1/3 c. olive oil
• 6 eggs
• 4 1/2 c. flour
• 1 TBS. salt
• 1/2 TBS. baking powder
• 4 tsp. cinnamon
• 2 tsp. nutmeg
• 1 1/2 c. dark rum

Soak overnight in large bowl; this will help soften the dried fruits. Start with pineapple at the bottom: > 1 1/2 lb. dried, unsweetened pineapple (about  4 3/4 c.), found at health food stores > 1 1/2 lb. raisins (about 4 3/4 c.) > 1 lb. dates, pitted (about 3 1/4 c.) > 2/3 c. water

The next day, mix the following together and add to the bowl of soaked dried fruits: > 12 oz. can frozen orange concentrate > 1 lb. brazil nuts > 1 1/3 c. honey > 1/2 c. molasses > 1 1/3 c. olive oil > 6 eggs

Mix the above until blended. Mix the dry ingredients well, stir into the above ingredients: > 4 1/2 c. flour > 1 TBS. salt > 1/2 TBS. baking powder > 4 tsp. cinnamon > 2 tsp. nutmeg

Bake at 275 degrees for 1 1/2 hours, then add foil and bake 1-2 hours more (less for smaller loaf pans). After baking, add rum to the hot loaves; it will absorb well this way. The large loaves will use about 1/3 c. each, the small loaves will use 2-3 TBS. Use: > 1 1/2 c. dark rum

For longer storage, wrap loaves in cheesecloth, then in aluminum foil to keep moisture in. The rum will "age" the fruitcake, deepening the flavor (although we always like it either way, fresh made or aged). Loaves can also be wrapped in the thick cellophane used for gift-wrapping.