Fruitcake No Citron!

No cringing allowed! This is not your ordinary fruitcake that gets passed forward every year to the next fruitcake hater. This will be tasty, easy and a cake you'll want to serve every year as a holiday tradition. You aren't going to believe how easy and delicious this cake is! Put all the fruit & nuts in a big bowl and soak in blackberry wine for 24 hours before making this cake. Tightly cover the bowl. When cake is done, brush rum over top and wrap tightly to prevent drying out until eaten! 1/2 pound chopped dates 1/2 pound golden raisins 1/4 lb. red candied cherries 1/4 lb. green candied cherries 1/2 lb. candied pineapple 1 lb. whole pecan halves or a mixture of walnuts, slivered almonds and pecans Blackberry wine to cover the fruits and nuts (24 hours minimum) but optional. 1 cup brown sugar 1 stick of softened butter 4 eggs 1/8 cup of molasses (optional) but good in cake 1 cup SR flour 1 tsp. ground cinnamon 1/2 tsp. ground nutmeg 1/2 tsp. ground allspice 1 tsp. ground mace 1/2 tsp. ground cloves 1 tsp. vanilla extract Preheat oven to 275 degrees Mix butter and sugar. Add eggs 1 at a time and add the vanilla extract and spices. Add the flour and mix well. In a separate bowl combine all the fruits and nuts thoroughly and add to the combined ingredients that are in the electric mixer. Mix just until combined. Grease a 10 cup tube pan very well. Pour in the combined cake and pack down. Bake 1 hr. 30 minutes to 2 hr.30 minutes @ 275 in the middle of the oven with a 9x13 pan of hot water on the shelf below it. When cake it done remove from oven and run a knife around the tube pan and also the middle small tube but do not remove the cake from the pan until completely cooled. Store in an airtight container. Baste this for 3 days before tightly wrapping and storing for that special day. The longer it sits, the better it is. You can use brandy, rum, whiskey or wine of your choice. Soaking the fruit and nuts is optional but enhances the overall flavor.