Preheat oven to 300º F (150ºC). Grease and flour 10-inch (25cm) bundt pan.
Combine flour and baking soda; set aside.
In large bowl, combine remaining ingredients; blend in dry ingredients. Pour batter into prepared pan. Bake 1 hour and 45 to 50 minutes or until wooden pick comes out clean. Cool 15 minutes. Turn out of pan. Garnish as desired.
Makes 1 (10-inch) fruitcake.
Grease a 15 x 10 jellyroll pan; spread batter evenly in pan. Bake 40-45 minutes. Cool. Glaze if desired.
Makes about 4 dozen bars.
Grease three 1-pound coffee cans; fill each can with about 2 2/3 cups batter. Bake 1 hour and 20 to 25 minutes, or grease eight 10 3/4-ounce soup cans; fill each with 1 cup batter. Bake 50 to 55 minutes.
Makes 3 (1 pound) fruitcakes.
Prepare fruitcake batter as above, adding 3 (1-ounce) squares unsweetened chocolate, melted. For glaze, melt 3 (1-ounce) squares semi-sweet chocolate with 2 tablespoons margarine or butter. Spoon over fruitcake.
Drop by rounded tablespoonfuls, 2 inches apart onto greased baking sheets. Bake 15 to 18 minutes.
Makes about 5 1/2 dozen cookies.
Date: July 25, 2002