Anonymous, here is the recipe for my fruitcake. Oh, and even though it has rum, it isn't the one that blew my oven door open.
Fruitcake 1 lb. pecan halves
1 lb. brazil nuts
1 c. coconut
2 lbs. whole pitted dates
1/2 lb. candied cherries
1/2 lb. candied pineapple wedges
1 lb. dried apricots quartered
1 c. flour
2 cans (14 oz ea.) sweetened condensed milk
1/3 c. light rum plus extra rum for aging fruitcake
Grease 2 9x5 loaf pans. Line bottoms with wax paper. In large bowl combine nuts and fruits. Add flour, toss. Add sweetened condensed milk and rum; mix well. Spoon into loaf pans, press down evenly. Bake 1 hour 15 minutes. Cool in pans on wire rack 1 hour. Remove from pan, peel off paper.
Turn right side up. When completely cool, drizzle about 2 tablespoons rum on each loaf. Wrap in foil, let stand 24 hours before slicing.
280 calories in each 1/3" slice.
Enjoy!