Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        waxed paper
  2 1/2           cups  all purpose flour
  2          teaspoons  baking powder
     1/4      teaspoon  salt
  1           teaspoon  cinnamon
     1/4      teaspoon  ground cloves
     1/4      teaspoon  ground allspice
     1/4      teaspoon  ground nutmeg
     1/2           cup  unsalted butter -- softened
     3/4           cup  brown sugar
     3/4           cup  white sugar
  2                     eggs
  3        Tablespoons  orange marmalade
  1                cup  buttermilk
  1           teaspoon  baking soda
  2             ounces  rum or brandy -- plus extra for
                        glaze
  1                cup  chopped pecans
  1                cup  raisins
  1                cup  pitted dates -- chopped
     1/2           cup  dried figs -- chopped
     3/4           cup  candied cherries -- plus extra for
                        garnish
  3             slices  candied pineapple
  2        Tablespoons  light corn syrup
     1/3           cup  pecan halves -- for garnish

Preparation:

Preheat oven to 325°F. Butter a latching tube cake pan or bundt cake pan or 2 (8 x 4 inch) loaf pans. Line the inside pan walls with strips of buttered waxed paper. Thoroughly dust pan with flour. Sift flour together with next 6 ingredients in a mixing bowl. Set aside. Combine softened butter with both sugars in a large mixing bowl. Beat with an electric mixer until creamy. Add eggs one at a time, mixing thoroughly after each addition. Stir in marmalade. Stir baking soda into buttermilk and immediately add half this mixture to the beaten sugar and egg mixture. Add half the flour mixture and mix until incorporated. Repeat with remaining buttermilk and flour mixtures. Combine with flour and creamed mixture. Add liquor and mix until batter is smooth. Gently fold in next 5 ingredients. Place pineapple rings in bottom of pan, placing a candied cherry in the center of each ring. Pour batter into pan(s). Bake on center rack about 2 hours or until a tester comes out clean when inserted in center. Unlatch tube pan and carefully remove to wire cooling rack. Gently peel away wax paper. Combine 2 Tablespoons hot water (or liquor) with corn syrup and use a pastry brush to apply over fruitcake. Use corn syrup mixture to stick pecan halves and additional cherries on top for garnish.

Nutritional Information:

4160 Calories (kcal); 211g Total Fat; (42% calories from fat); 44g Protein; 588g Carbohydrate; 631mg Cholesterol; 3401mg Sodium