Yuletide Dark Fruit Cake 3/4 cup diced citron 3/4 cup diced candied orange peel 3/4 cup diced candied lemon peel 4 cups halved candied cherries 6 cups slivered candied pineapple 1 2/3 cups chopped dates 2 cups dark seedless raisins 1 (16 ounce) can pitted sour cherries, drained 1/2 cup honey 1 tablespoon vanilla extract 1/2 cup plus 2 tablespoons brandy 4 cups chopped pecans 1 cup softened butter 2 cups firmly packed brown sugar, sieved 7 eggs 5 cups sifted all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 tablespoon cinnamon 1 teaspoon allspice 1 teaspoon cloves 1 teaspoon nutmeg 1 (10 ounce) jar grape jelly Combine fruits, honey, vanilla extract and brandy; cover; soak for two to three days. Add nuts to soaked fruit mixture; mix well, then set aside. Cream butter; add sugar, then cream again. Beat in eggs two at a time. Add sifted dry ingredients. Stir in jelly; blend. Pour batter over fruit-nut mixture; mix well. Pour into 2 prepared 10 x 4-inch tube pans. Bake at 250 degrees F for 3 hours and 50 minutes to 4 hours. Cool completely; remove from pans.