Brandied Fruit Logs

• 1 1/2 cups currants
• 1 1/2 cups raisins
• 1 1/2 cups candied red cherries, halved
• 1 1/2 cups chopped candied pineapple
• 1 1/2 cups brandy
• 1/2 cup butter or margarine, softened
• 1 1/2 cups firmly packed brown sugar
• 3 eggs
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon ground cloves
• Dash of ground nutmeg

1. Combine currants, raisins, and candied fruit in a large mixing bowl; add brandy, and stir well. Cover tightly, and let stand at room temperature 1 to 2 days, stirring occasionally.
2. Cream butter in a large mixing bowl; add sugar, and beat well. Add eggs, one at a time, beating well after each addition.
3. Sift together flour, soda, salt, cinnamon, allspice, cloves, and nutmeg in a medium mixing bowl. Gradually add to creamed mixture, stirring well after each addition. Fold in reserved brandied fruit mixture.
4. Spread mixture evenly in a greased 15- x 10- x 1-inch jellyroll pan. Bake at 325u0b0 for 35 minutes. Cool completely in pan before cutting into 3- x 1 1/2-inch bars.

currants, raisins, candied red cherries, candied pineapple, brandy, butter, brown sugar, eggs, flour, baking soda, salt, ground cinnamon, ground allspice, ground cloves, ground nutmeg

Taken from www.myrecipes.com/recipe/brandied-fruit-logs (may not work)