Ingredients

1 cup cranberries, chopped

1/4 cup brandy

1 (6-ounce) can frozen orange juice concentrate, thawed and undiluted

1 cup chopped pecans

1 Tablespoon grated orange rind

1 teaspoon vanilla extract

2 eggs, lightly beaten

1 (8-ounce) can unsweetened pineapple tidbits, drained

1 (8-ounce) package unsweetened pitted dates, chopped

2 cups all-purpose flour

1 1/4 teaspoons baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

Vegetable cooking spray

1/2 cup brandy

Preparation

  1. Combine first 3 ingredients in a large bowl; cover and let stand 1 hour.

  2. Combine pecans and next 5 ingredients. Add to cranberry mixture; stir well.

  3. Combine flour and next 5 ingredients. Add to fruit mixture; stir well.

  4. Spoon batter into a 6-cup Bundt pan coated with cooking spray. Bake at 325 degrees for 45 minutes or until a wooden pick inserted in cake comes out clean. Cool cake in pan 20 minutes; remove from pan, and let cool completely on a wire rack.

  5. Bring 1/2 cup brandy to a boil; let cool. Moisten several layers of cheesecloth in brandy, and wrap cake in cheesecloth. Cover with plastic wrap, and then aluminum foil. Store in a cool place at least 1 week before serving.