Two In One Fruitcake - cooking recipe

Ingredients

Dark Batter
8 ounces pitted dates
1 cup chopped walnuts
1 1/2 cups sifted all-purpose flour
2 teaspoons apple pie spice
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup butter
1/2 cup firmly packed brown sugar
2 eggs
1/4 cup strawberry jelly
1/4 cup apple juice
red and green glazed cherries
Light Batter
4 ounces candied pineapple, chopped
4 ounces candied red cherries, chopped
4 ounces candied citron peel, chopped
1 lemon
1 1/2 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/2 cup butter
3/4 cup sugar
2 eggs
1/2 cup apple jelly
1/4 cup apple juice

Preparation

Grease a 12 cup ring mold or 2 9x5x3\" loaf pans; dust lightly with flour.
To Make Dark Batter:.
Chop dates and combine with chopped walnuts in a medium size bowl.
Sift flour, apple pie spice, baking powder, salt and baking soda onto waxed paper.
Sprinkle 1/4 cup of mixture over fruit and nuts and toss to coat.
Beat butter, sugar and eggs in large bowl of electric mixer at high speed for 3 minutes, until fluffy; beat in jelly.
Stir in remaining flour mixture alternately with apple juice, beating after each addition until the batter is quite smooth.
Pour batter over prepared fruit and nuts and fold just until well blended.
To Make Light Batter:.
Combine candied pineapple, cherries and citron in medium size bowl.
Grate lemon rind and add to fruits: pare off white membrane; remove seeds; chop lemon; reserve.
Sift flour, baking powdr, salt and baking soda onto waxed paper.
Sprinkle 1/4 cup of mixture over fruits and toss to coat.
Beat butter, sugar and eggs in large bowl of electric mixer at high speed for 3 minutes, until fluffy; stir in chopped lemon.
Stir in remaining flour mixture alternately with apple juice, beating after each addition until the batter is quite smooth.
Pour batter over prepared fruits and fold just until well blended.
Spoon dark batter into 4 evenly spaced sections of prepared ring mold; spoon light batter into remaining 4 spaces in mold.
Bake in slow oven 300 degrees following time for pan selected, or until center springs when lightly pressed with fingertip.
Cool on wire rack in pan for 15 minutes; loosen around edge and tube with a knife; carefully turn out onto wire rack; cool completely.
To Decorate:
Melt apple jelly in a small saucepan; brush over cake; garnish with halved red and green candied cherries.