Brandied Fruit Logs

Ingredients

• 0.5 teaspoon baking soda 
• 1.5 cups brandy 
• 1.5 cups brown sugar packed
• 0.5 cup butter softened
• 1.5 cups candied cherries red halved
• 1.5 cups currants 
• 3  eggs 
• 2 cups flour all-purpose
• 1 teaspoon ground allspice 
• 1 teaspoon ground cinnamon 
• 1 teaspoon ground cloves 
• 1 Dash nutmeg 
• 1.5 cups pineapple chopped
• 1.5 cups raisins 
• 0.5 teaspoon salt 

Equipment

• frying pan
• oven
• mixing bowl

Directions

1. Combine currants, raisins, and candied fruit in a large mixing bowl; add brandy, and stir well. Cover tightly, and let stand at room temperature 1 to 2 days, stirring occasionally.
2. Cream butter in a large mixing bowl; add sugar, and beat well.
3. Add eggs, one at a time, beating well after each addition.
4. Sift together flour, soda, salt, cinnamon, allspice, cloves, and nutmeg in a medium mixing bowl. Gradually add to creamed mixture, stirring well after each addition. Fold in reserved brandied fruit mixture.
5. Spread mixture evenly in a greased 15- x 10- x 1-inch jellyroll pan.
6. Bake at 325 for 35 minutes. Cool completely in pan before cutting into 3- x 1 1/2-inch bars.