These are a collection of 'non traditional' fruitcake recipies, all of which I've made at one time or another.  The Nana's is my grandmothers and the one I traditionally make.  These recipies bear little or no resemblance to the awful thing with the candied fruit most people are used to.  Feel free to substitute rum for the brandy or any other liquour within reason.  Enjoy! 

NANA'S YULE  FRUITCAKE

1/2 lb. butter
1 1/8 c. brown sugar
1/2 c. honey
5 eggs
2 c. sifted flour
2 tsp. baking powder
3/8 tsp. salt
1/2 tsp. allspice
1 tsp. cinnamon
1/4 c. light cream
1 tbsp. lemon juice
1/2 c. apricot nectar
1 1/2 lb. dried apricots, sliced
3/4 lb. dates, thinly sliced
1/2 lb. seedless golden raisins
1 lb. pecans (chopped) - if you don't like pecans use almonds or walnuts 

2 cups Brandy

Soak all fruit overnight in brandy.  Drain fruit and keep brandy for later use in recipie.

Cream butter, brown sugar and honey. Add eggs, one at a time, beating well after each egg. Combine flour, baking powder, salt and allspice. Add half to butter-brown sugar mixture. Combine light cream, lemon juice and apricot nectar in small bowl. Add to batter and mix well.

In remaining flour mixture dredge dried apricots, dates, raisins and pecans. Add to batter and stir. Pour into 2 greased and floured 9 1/2 x 5 inch loaf pans. Bake in very slow oven 250 degrees for 3 hours or until done. Cool in pan before removing. Sprinkle cake with 1 cup brandy mixed with 1/4 cup Grand Marnier. Wrap well. Refrigerate.

Before serving – mix whipped cream with rest of brandy to make a sauce – about the consistency of pancake batter.  Pour over slices of fruitcake (I serve slightly warm or at room temp).  I normally make this at least a week ahead and let the flavors combine - but you can make it up to a day ahead and it isn't bad.

CHOCOLATE RUM FRUITCAKE

2 c. sifted all-purpose flour
1 1/4 c. sugar
2 tsp. baking soda
2 tbsp. cocoa powder
1 tsp. ground cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1/8 tsp. salt
1 c. applesauce
1/2 c. milk
2 tbsp. dark rum
1 c. pecans, chopped
1 c. raisins, chopped
1/2 c. dates, chopped
1/4 c. dark rum

Sift together flour, sugar, cocoa, baking soda, cinnamon, nutmeg, allspice and salt into bowl. Mix in applesauce, milk and 2 tablespoons rum. Mix in pecans, raisins and dates. Pour into greased and floured 9 inch tube pan with removable bottom.

Bake in preheated moderate oven at 350 degrees for 1 hour or until toothpick inserted in center comes out clean. Cool in pan or on wire rack. Slowly pour 1/4 cup rum over cake while still hot. Cool to room temperature. Wrap in aluminum foil and refrigerate at least 24 hours.

RAISIN YUM YUM FRUITCAKE

1 lb. raisins
1 tsp. nutmeg
1 tsp. cinnamon
1/4 tsp. salt
1 tsp. allspice
1 tsp. ginger
1 tsp. cloves
2 tbsp. shortening
2 c. sugar
2 c. cool water

Boil all ingredients for 10 minutes on slow heat, cool. Add 1 teaspoon vanilla, 1 teaspoon lemon, 1 teaspoon salt and 1 teaspoon soda. Add 3 cups sifted flour. Add 1 cup of chopped nuts. Bake at 350 degrees for 1 hour. Use a greased and floured tube pan.

OLD FASHIONED (EGGLESS) FRUITCAKE

2 c. brown sugar, packed
2 c. raisins
2 1/2 c. dried apples – chopped into pieces
1 c. shortening
1 c. chopped nuts
3 tsp. baking soda
1 tsp. cinnamon
3 c. sifted plain flour

Mix together brown sugar, raisins, apples, shortening, and nuts. Mix and sift soda, cinnamon, and flour. Add to sugar mixture. Pour into a greased and floured tube cake pan. Bake at 350 degrees for 1 hour.