I never refrigerate or freeze fruitcakes - after they are cool I wrap them in Saran wrap and then in heavy foil and they keep for ages.

1	lb	candied pineapple
1	lb	candied cherries
1	lb	citron OR Candied lemon and orange peel
1	lb	dates
1 1/2	boxes	raisins
1 1/2	boxes	currants
1	lb	walnuts
1	lb	pecans
1	lb	butter
1	doz	eggs
1	lb	flour (4 cups)
1	lb	sugar (2 cups)
1	TBLS	cinnamon
1	tsp	allspice
1	tsp	mace
1/2	tsp	cloves
		dark rum

• Wash currants clean and dry with a cloth. Pick over walnuts and pecans to remove any pieces of shell imbedded. Cut cherries in half, slice pineapple fine and cut dates in half. Cream butter and sugar. Beat eggs separately then fold into butter and sugar.
• Sift all dry ingredients together. Select the halves of the fruit and nuts you want to decorate the tops of the cakes.
• Add remainder to dry ingredients and mix well. Add flour mixture to butter mixture and mix well. Grease mini bread pan loaves (or regular size loaf pans), line with parchment paper or 3 layers of brown paper and grease again. Fill the pans 3/4 full.
• Decorate the tops with fruit and nut pieces. Bake in oven on 200 for four hours or until toothpick comes out clean.
• Makes about 4 mini loaves.
• When done let cool in pans for 1/2 hour and remove, pour rum into a baking dish and set loaves in rum to soak for about 1 hour. To store double wrap with plastic wrap then foil and refrigerate or freeze. ENJOY!!