With apologies for my tweaking to November 1969 Gourmet Magazine
(RIP Gourmet Magazine)
In a large bowl combine
1 pound thin sliced candied pineapple
1 pound golden raisins (I use dried blueberries and cherries or craisins instead)
½ pound finely shrdded citron peel
½ pound candied cherries cut in half
½ pound sultanas
½ pound currents
½ pound shredded candied orange peel
Pour over the fruits
1 Cup Cognac, cover and refrigerate for two days, stirring occasionally.
Remove fruit from refrigerator and sprinkle with
½ cup flour
Add ½ pound pecans
Mix well with your hands.
Combine
1 ½ Cups flour
1 tsp cinnamon
3/4 teaspoon mace
½ tsp baking soda
1 pinch of ground cloves
In the mixer
Cream
½ cup butter until very light
Beat in 2 Cups sugar
6 eggs
2 squares unsweetened melted chocolate
1/4 Cup cognac
Add the flour mixture a little at a time until it is thoroughly mixed
Pour over the fruit and nut mixture and mix thoroughly with your hands (I use a large wooden spoon)
Butter two loaf tins, two 9 inch spring form pans, one (angel food) tube pan, or two 9 inch square pans and line with parchment paper, and butter it.
Pour the batter into the pans and bake at 275 for 1 ½ hours for the small pans or 3 hours for the tube pan.
Test the cakes for doneness by inserting a small skewer into the middle.
Remove from pans and let them cool for a couple of hours.
Remove the pans rom the tins, leaving the paper on and wrap them in clean muslin (a dishtowel works, or a cloth napkin) which has been saturated with cognac.
Store in an airtight tin for up to a year, being sure to keep a small towel on top saturated with cognac, and renew the cognac occasionally.
Note: I frequently keep adding cognac and keep the fruitcake for several years.