Due to the untimely death of my computer I was not able to follow up with the rest of the fruitcake operation. Back to the class: Once the fruit has marinated for a day, I mixed up the batter for the cake, tossed the fruit with some of the flour mixture and then stirred it all together with the jam/pineapple mixture. I had to bring home some giant bowls from the restaurant.

I divided the mixture up into 23 foil containers and then baked them in a 350 oven with a pan of water on the floor of the oven. It took about 3 1/2 hours to cook all of these babies…my oven was really full.

Here they are after baking. Golden brown and ready to be wrapped in cheesecloth and then doused weekly in brandy.