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DIRECTIONS

PARENT PREP
Preheat the oven to 300°F. Coat two 8" x 4" loaf pans with nonstick cooking spray. Place the flour, baking soda, cinnamon, baking powder, nutmeg, allspice, and cloves in a medium-size bowl and stir to blend. Beat the eggs and egg substitute in a mixing bowl. Beat in the sugar, apricot brandy, orange juice, buttermilk, oil, and molasses until combined.
CALL THE KIDS
Children three or four and older can help you chop up the pineapple and the red and green cherries using plastic knives. Add them all to a medium-size bowl then stir in the pecans or walnuts and the dark and golden raisins. You can show your child how beautiful the mixture is when all the different colors come together. Add the flour mixture to the egg mixture with a mixer on low speed until blended. Stir the fruit and nut mixture by hand into the fruitcake batter. Pour the batter into the prepared pans.
Bake in the oven for 50 to 60 minutes or until a toothpick inserted near the center comes out clean. (If the fruitcake needs to bake longer than 1 hour, cover the pan with foil to prevent overbrowning.) Cool in the pans on a rack. Remove from the pans.