Banana fruit cake

3/4 c  butter
      2 c  Brown sugar
      4    Eggs
  2 1/2 c  All-purpose flour
      1 c  Walnuts; chopped
      3 c  Candied fruit
      2 c  Dates; chopped
      1 tb Orange juice
      1 ts Orange rind; grated
    1/2 ts Orange extract
      1 ts baking powder
      1 ts Baking soda
      1 ts Salt
    1/4 ts Ground nutmeg
    1/4 ts Ground cloves
      1 ts Ground cinnamon
  1 1/2 c  Mashed bananas
 
  Recipe by: Rose Murray, The Christmas Cookbook Great Canadian
  Prepare two 2 Litre (9" x 5") loaf pans.  Preheat oven to 300 F.
  In a large bowl combine the fruit, dates, pineapple and walnuts.
  Dredge  them with 1/4 cup of the flour.  Sift the remaining flour
  together with  the baking powder, baking soda, salt, cinnamon, nutmeg
  and cloves.  Set  aside.
  Cream the butter, add the sugar and beat until the mixture is light
  and  fluffy.  Beat in the eggs, one at a time.  Beat in the orange
  rind, orange  juice and orange extract.
  Mash the bananas with a fork.  (A food processor will tend to liquefy
  the  bananas and this will change the texture of the cake.)
  Alternately stir  the bananas and the flour mixture into the creamed
  mixture.  Stir in the  floured fruit and nuts.
  Turn into the prepared pans and bake for 2 hours and 15 minutes, or
  until  a skewer inserted into the middle of each cake comes out clean.
  Cool in the pans for 20 minutes, then turn out onto racks.
  Yields about 5 pounds of  cake.