To me, it’s not fruitcake without the preserved Buddha’s hand citron added to the mixture. I search high and low to find the multi-fingered fruits in the produce aisle of certain high-end specialty supermarkets. The fragrance is incomparable!

Ingredients:
1 stick butter (1/2 cup) creamed with
1/3 cup honey (crystallized is ok)
3 large eggs beaten into the mixture
about 1/2 tsp nutmeg grated in with
1″ nub of ginger grated
1 tsp vanilla
3 cups All Purpose flour mixed with
2 tbs baking powder added in intervals with
3/4 cup water
1/2 tsp salt
2 tsp chia seeds; then add the rest:
about 1 cup dried apricots reconstituted and chopped
1 cup Buddha’s hand citron (candied/preserved)
1 1/2 cup fruitcake fruits macerated in brandy or wine
1 cup plain candied fruitcake fruits
1/2 cup golden raisins (op)
20 oz can of pineapple chunks (candied prepared as shown)