The following recipe was featured during the presentation of A Christmas Story during TBS's Dinner & a Movie.

You will need:
For the "Fruit" Part:

• 1 1/2 cups dried, diced apricots (1/2-inch chunks)
• 1 1/2 cups dried cranberries
• 1 1/2 cups golden raisins
• 1 cup diced pineapple (1/2-inch chunks)
• 1/4 cup Gran Marnier
• 1 cup coarsely chopped pecans
• 1 cup coarsely chopped blanched almonds

For the "cake" Part:

• 2 sticks butter, softened
• 1/2 cup light brown sugar
• 1 cup confectioner's sugar
• Zest of 1 lemon, grated
• Zest of 2 oranges or tangerines, grated
• 6 eggs, separated
• 2 tsp vanilla extract
• 1/2 tsp almond extract
• 2 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1 tsp baking powder
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1 leg of lamp

Directions:
1. Preheat oven to 250°F. Butter two 9x5-inch loaf pans and line with parchment paper or aluminum foil. Butter the paper or foil and set aside.

2. In a medium mixing bowl, combine the apricots, cranberries, golden raisins, pineapple, and Gran Marnier; stir well and set aside. In another mixing bowl, sift together the flour, salt, baking powder, cinnamon, nutmeg, and ginger. Add the chopped nuts and toss a few times.

3. In a large mixing bowl, cream together the brown sugar, confectioner's sugar, and butter until fluffy and smooth. Blend in the egg yolks, one at a time, allowing each to incorporate before adding the next. Stir in the vanilla, almond extract, lemon zest, and orange zest.

4. To the butter mixture, alternately fold in the flour mixture and the fruit mixture; stir until well blended. Beat the egg whites until salt peaks begin to form. A third at a time, fold the beaten egg whites into the batter.

5. Pour half of the batter into each of the prepared pans, filling them no more than 1 inch from the top. Smooth out the tops and bake about 2 hours. To see if the fruitcake is cooked through, insert a knife or skewer in the center. If the knife emerges clean, you might as well put in all the rest of your silver and clean it while you've got the chance. Cool in the pans for 30 minutes, turn out, and brush the tops and sides with a little Gran Marnier. Eat warm, or wrap tightly in plastic wrap and refrigerate. Yield: Two 9x5-inch fruitcakes.

6. Note: If what you want is a fruitcake that can withstand the ravages of time better than yourself, double the Gran Marnier and add at least two cups of brandy or rum to the dried fruit. Soak for 24 hours before proceeding with recipe. (The next thing to do is decide who in the family is worthy of inheriting these durable, fruity monoliths in years to come.)