Okay, for all of those out there who have had their suspicions. Here's the proof that I'm the strange one. I'm known for my fruitcake & here's my recipe.
preheat oven to 300F grease & flour 2-8x4 loaf pans or 1 large tube pan. Cut a piece of waxed paper to fit the bottom of the pan to help in removing the cake when cool.
cream 1 cup sugar with 1 1/2 cups softened butter, then at a low speed add in 1 3/4 cups flour, 1/2 tsp salt, 1/2 tsp baking powder, 1 tbsp vanilla, 1 tbsp lemon extract, add in 5 eggs one at a time, beat 2 minutes at medium. Stir in 1 lb pecans, 1 lb candied pineapple (cut up in chunks) and 3/4 lb red candied cherries. (candied in these fruits translates to glaceed)
Spoon batter into pans & bake 1 1/4 to 2 hours or until tester comes out clean.
Cool in pans, remove from pans. When completely cool (I usually wait a day), using Bacardi's white rum ( about 1/2 cup per loaf cake), I inject the rum into the cake using one of the flavor injecting needles. Inject around the sides & then in the top. Wrap in cheescloth & dampen cloth with a little more rum, then wrap with heavy duty foil. store in refrigerator. These cakes won't keep indefinitely but are supposed to last up to 6 months, never had any make it past the end of January.