By request, here's the recipe for what is called a "summer fruitcake" because it isn't for a huge quantity and you can eat it right away. This is my mother's recipe.
Grease and flour a 9" tube pan or bundt pan.
Preheat oven to 350F.
Cream 1.5 cups brown sugar
with 1.2 cup (1 stick) butter until fluffy.
Beat in, 1 at a time, 2 eggs.
Sift before measuring 2 cups plus 2 T cake flour (A/P works but isn't as light)
then resift with:
1 t cloves
1 t cinnamon
1 t nutmeg
1 t soda
Stir the sifted dry ingredients into the butter mixture, adding in three parts, alternating with 1/3 cup of drained crushed pineapple (1 cup total).
3/4 cup raisins
3/4 cup currants
1 cup candied fruit (can use commercial "fruit cake mix" or use 1/3 cup dried cherries and 2/3 cups candied orange and lemon peel, which you can make at home.)
1.5 cups pecans (blanched almonds or walnuts can be substituted.
Bake in the prepared pan for about 1 hour.
When the cake tests done, you can (and should) spike it by inserting a skewer at regular intervals and pouring about 1/4 cup of brandy over the top. Do this while it's right out of the oven hot!
Invert on a rack.
This cake keeps well, but not as well as the kind you wrap in cheesecloth and bath in brandy every week for a couple of months (minimum -- it keeps longer) while it cures.
This is SO GOOD. Enjoy it! They like European-style fruitcake in Japan, where it can be purchased by the slice.
The Toki-Girl and the Sparrow-Boy