Heirloom Fruitcake - cooking recipe

Ingredients

1 lb candied cherry
1 lb candied pineapple
1/4 lb candied orange peel
1/4 candied lemon peel
1 cup shelled pecans
1 1/4 lbs pitted dates
1 lb golden raisin
1/2 lb dark raisin
1/2 lb currants
1 cup sifted flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 1/2 teaspoons cinnamon
1 cup butter
1 cup packed brown sugar, plus
2 tablespoons packed brown sugar
6 large eggs
1 1/2 teaspoons vanilla
1 tablespoon lemon juice
3 tablespoons orange juice
1/2 cup grape jelly
2 2 cups brandy or 2 cups grape juice

Preparation

Finely chop candied fruits and pecans.
Snip dates and raisins into small pieces with kitchen shears dipped in hot water occasionally to prevent stickiness.
Combine fruit and nuts in a bowl, add 2 or 3 T flour and toss to mix well.
Sift together flour, baking powder, soda, nutmeg, allspice, and cinnamon.
Set aside.
Cream butter until fluffy, then add brown sugar and gradually beat until light and fluffy.
Beat in eggs two at a time, then stir in vanilla, lemon juice, and orange juice.
Mix jelly and rum/juice until smooth.
Add alternately to batter with dry ingredients.
Pour batter over fruit and mix throughly, using a wooden spoon or your hands.
Pour batter into 2 greased and lined loaf pans or 1 ten-inch tube pan.
Bake at 275 F for 3 1/2 hours.
Paint generously with grape juice/brandy and wrap in cheesecloth and foil, keeping refrigerated until Christmas time.
Paint on more juice once or twice per week.