In a large bowl combine Sultana and golden raisins, currants, walnuts, peel, pineapple and cherries. Toss with first liquid [I use fruit juice]. Cover and let sit overnight.
In large bowl, cream butter and sugar until fluffy, Add eggs, one at a time. Blend in molasses.
In another bowl combine flour, baking powder, salt, cinnamon and other spices. Remove about 1/2 cup/125 mL and toss with fruit mixture. Add remaining dry ingredients to creamed mixture alternating with second liquid [I use orange juice]. Stir in fruit until evenly mixed.
Grease 8-inch [3 L] square fruitcake pan' lined with heavy brown paper, then grease again. Spoon in batter. Bake at 275 degrees F/140 degrees C for about 3 hours. Place a ban of water on lower rack of oven when baking.
When done cool for 5 minutes then turn onto rack and cool completely. Wrap in brandy/sherry or rum soaked cheesecloth. Store in a cool place for several weeks. You can re-moisten cheesecloth if you wish.
Wendy, Kids' Turn