• Preheat oven to 325℉. Gather your ingredients so that you have everything close at hand on the counter or table. Lightly coat with cooking spray, 4-8 small loaf pans.

Prepare the Ingredients

• Using a knife and cutting board, chop the 1/2 cup dried pineapple, 1/2 cup dried dates, 1/2 cup dried figs, and if desired, 1/2 cup golden raisins. Also chop 10 oz. candied red and green cherries and set them in a bowl by themselves.
• With a nut chopper, coarsely chop 2 cups pecans.

Make the Fruitcake

• In a large microwavable bowl, mix together 2 cups dried cranberries, pineapple, dates, figs, and raisins with the 1/2 cup rum or brandy. Microwave on high for 1-2 minutes. Stir and set aside to cool.
• Cream together the softened 1 cup butter and 2 cups granulated sugar in a large mixing bowl. Add 1/4 teaspoon Fiori di Sicilia and 4 large eggs, beating one-at-a-time.
• In a small bowl, whisk together the 3 3/4 cups all-purpose flourall-purpose flour, 2 teaspoons baking powderbaking powder, and 1/2 teaspoon saltsalt.
• Add to egg mixture alternately with 1 cup orange juice. Add to this the undrained infused fruit, candied cherries, and pecans.
• Spoon the batter into each loaf pan, filling about three-quarters full. Bake in preheated oven for 40-50 minutes until cakes are golden brown at the edges and a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes, and then turn out onto a wire rack.

  (If you don't have enough loaf pans for the entire recipe, clean the used pan(s) and repeat with remaining dough.)

Prepare the Glaze

• While the cakes are baking, prepare the glaze in a small bowl. Combine 1/3 cup granulated sugar, 1/4 cup orange juice, and 3 tablespoons rum or brandy, whisking often until sugar has dissolved.
• Brush the tops of the warm cakes with a coat of glaze on the tops and sides. When the cakes have completely cooled, wrap in plastic wrap and allow to rest for 24 hours before serving or giving as gifts to let the flavors fully blend.
• May refrigerate cakes for up to a month. If they last that long, brush with sugar syrup or rum weekly before serving. Makes 8 small loaves.