Banana Fruitcake 1983

• 2 cups chopped dried apricots
• 3 cups chopped dried prunes
• 14 cup chopped dates
• 2 cups mixed dried fruit, and peel
• 2 cups raisins
• 12 cup brandy
• 1 12 cups butter
• 2 cups packed brown sugar
• 6 large eggs
• 3 cups unbleached all-purpose flour
• 3 tablespoons cocoa powder
• 1 teaspoon salt
• 1 teaspoon nutmeg
• 1 teaspoon allspice
• 1 tablespoon cinnamon
• 2 ripe mashed bananas
• 1 12 cups pecans

1. Soak all the fruit in the brandy overnite covered.
2. Cream butter and sugar until smooth.
3. Add eggs one at a time, beating well after each.
4. Combine all dry ingredients and add to butter mixture, bananas, and fruit one third at a time, until all combined.
5. Fold in the pecans.
6. Bake in a preheated oven 250 degrees F.
7. Pour into a 10 inch pan and bake for 4 hours.
8. (I would use a tube pan, greased and floured.)
9. Cool slightly when removed.
10. Wrap in a brandy soaked cheesecloth, then in foil.
11. Keep in a air tight tin.

apricots, prunes, dates, mixed dried fruit, raisins, brandy, butter, brown sugar, eggs, flour, cocoa powder, salt, nutmeg, allspice, cinnamon, bananas, pecans

Taken from www.food.com/recipe/banana-fruitcake-1983-84939 (may not work)