Ingredients

3/4 C. brandy; divided
6 ounces orange juice concentrate; thawed but undiluted
1 C. cranberries; chopped fresh or frozen
8 ounces dates; pitted, chopped
1 C. chopped walnuts
1 Tbsp. grated orange peel
1 tsp. vanilla
2 eggs; lightly beaten
8 ounces pineapple tidbits; unsweetened, drained
2 C. all-purpose flour
1 1/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice

Cooking Instructions

Combine 1/4 C. of the brandy, the orange juice concentrate and cranberries; cover and let stand for 1 hour. Combine dates, walnuts, orange peel, vanilla, eggs and pineapple tidbits; add to cranberry mixture. Combine flour, baking soda, salt, cinnamon, nutmeg and allspice. Add to fruit mixture; stir well. Coat a 6 C. Bundt pan with nonstick cooking spray. Spoon batter into pan. Bake at 325 degrees for 45 minutes or until a wooden pick inserted in cake comes out clean. Cool the cake in pan 20 minutes; remove from pan, and let cool on a wire rack. Bring remaining 1/2 C. brandy to a boil; let cool. Moisten several layers of cheesecloth in the brandy, wrap cake in cheesecloth. Cover cake with plastic wrap and then aluminum foil. Store cake in a cool place.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)