From "The Spirit of Christmas Book III," Leisure arts, 1989. Made it for 2009 Christmas party—delicious, and not too "fruity." People who don't like fruitcake loved it. It has the most delicious scent when you unwrap it that remains until the last slice is eaten. I believe it took mine no more than 2 hours to bake. Keep an eye on it, so the cake won't dry.

Ingredients

12 serv.

butter or 1 cup margarine, softened↗1 cup
sugar↗2 cups
eggs, separated↗3 3
baking soda↗1 teaspoon
buttermilk↗1⁄2 cup
flour, divided↗3 cups
ground cinnamon↗1 1⁄2 teaspoons
ground nutmeg↗1⁄2 teaspoon
ground cloves↗1⁄2 teaspoon
red plum jam↗1 cup
coarsely chopped pecans↗1 cup
goldn raisins (I soaked mine in extra liquor)↗1 cup
quartered dates1 cup
brandy, bourbon or 1 cup sherry wine↗1 cup
cheesecloth

Step-by-step instructions

1
Cream butter and sugar. Beat in egg yolks until fluffy.
2
Dissolve baking soda in buttermilk; beat it into eggs.
3
Combine 2 1/2 cups flour with spices. Add to egg mixture, alternately with jam.
4
Beat egg whites until almost stiff and fold into batter.
5
Combine remaining flour with pecans, raisins and dates; fold into batter.
6
Pour into well-greased and floured 10" tube pan. (I used bundt pan.). Bake at 300 F 3 to 3 1/3 hours (depends on oven). (NOTE: I believe it took mine no more than 2 hours to bake.) Place on wire rack until completely cool.
7
Soak cheesecloth in liquor and wrap cake. Wrap with foil. Brush with more liquor every week, closing tight with foil. Let age 4-6 weeks in cool place.

Source: food.com

Original recipe ↗

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