Fruit-cake is high among the traditions of Christmas feasting, with plain (or pound) cake running a close second.

The perfect accompaniment for afternoon tea, late evening hot chocolate, and drop-in guests, these cakes are thoroughly enjoyed by all.

This is the last weekend to make the fruit cakes in order give the flavours time to mature. Of course, it is also wise to make the plain cake before the final rush to get everything done begins.

So take up those spoons and mixers, bring out the big bowls and cake tins, and let's begin! Here's how: DARK FRUIT-CAKE 3 cup (1 1 sticks) butter, softened 11 cups firmly packed dark brown sugar 3 large eggs 21 cups sifted all-purpose flour 1 tsp. baking powder 1 tsp. salt 2 tsp. ground cinnamon 1 tsp. grated nutmeg 1 tsp. ground allspice 1 cup dark molasses 1 cup brewed black coffee 1 cup brandy 1 lb. dark raisins 1 lb. candied red cherries, chopped 1 lb. candied green cherries, chopped 1 lb. candied orange peel, chopped 1 lb. candied lemon peel, chopped 1 lb. citron, chopped 1 lb. dried pitted dates, chopped 1 cup chopped pecans Brandy 1 cup currant jelly, warmed Pecan halves Candied red cherry halves PRE-HEAT oven to 300 degrees F. Grease a 10-inch tube pan or two x 5-inch loaf pans, line the bottoms with wax paper, and grease the paper.

In a large mixing bowl, cream butter and brown sugar together. Beat in eggs.

In a separate bowl, sift together flour, baking powder, salt and spices. Beat this dry mixture into the butter and sugar; then beat in molasses, coffee, and brandy. Fold in fruit and nuts. Carefully pack batter into prepared pan almost to the top. Place pan on the centre rack of oven and bake for 21 to 3 hours for the tube cake and 2 to 21 hours for the loaves, or until a cake tester inserted in the centre comes out clean.

Remove from oven, let cake cool in pan for 30 minutes. Remove to wire rack and let cool completely. Wrap in a triple layer of cheesecloth which has been soaked in brandy. Seal tightly with aluminium foil and store in a cool dry place.

Once weekly, remove aluminium foil and brush additional rum onto the cheesecloth. The longer the cake is stored and the more times it is dowsed, the more pungent and flavourful it becomes.

To decorate and glaze: Brush cake top with warmed currant jelly, arrange pecan halves around perimeter and a row of candied cherry halves down the centre, and brush again with jelly. Allow jelly to cool before serving. Yield: One 10-inch tube cake or two 9 x 5-inch loaf cakes.

PLAIN POUND CAKE 1 lb. sugar 1 dozen eggs 1 tsp. vanilla 2 tbsp. brandy 1 lb. butter 1 lb. flour 2 tsp. lemon flavouring 1 tsp. nutmeg CREAM butter and sugar well. Add eggs one at a time. Add flavourings, then flour a little at a time. Mix well. Pour in pan lined with wax paper. Bake in moderate oven at 325 degrees F. for 2 3 hours. (Rosely M. Joell in Traditional Bermuda Recipes) .

LIGHT "POUND'' CAKE 1 cup 2 tbsp. margarine 11 cups sugar 33 cups flour pinch salt 3 tsp. baking soda 11 tsp. baking powder 2 tsp. vanilla 12 oz. low fat lemon yogurt 2 whole eggs 2 egg whites GREASE and flour two 9'' x 5'' loaf pans. Cream together margarine and sugar.

Serve fruit-cakes for Christmas socials Beat in dry ingredients. Add vanilla, yogurt, eggs and egg whites, and beat for 3 minutes at medium speed. Divide batter between pans and bake at 325 degrees F. for 45 to 60 minutes, or until cake tester comes out clean. Cool for 10 minutes before removing from pans. Cut each cooled loaf into 12 slices.

Serving Size: 1 slice. Calories: 218 per serving.

DARK FRUIT-CAKE 1 pkge. seeded raisins 1 pkge. currants 1 lb. cherries 1 cup black rum 1 tsp. salt 1 tsp. EACH mace, allspice, cinnamon 4 cups flour 1 lb. butter 1 pkg. seedless raisins 2 lbs. mixed peel, chopped 1 dozen eggs 1 tsp. EACH essence of lemon, vanilla, almond 1 tsp. soda dissolved in a little water 21 cups brown sugar CUT up fruit, except cherries, and put in a large bottle; pour the rum over it and let stand for 1 week or longer; turn the bottle occasionally so the fruit will get well soaked.

Cream flour and butter together until light and fluffy. Beat egg yolks and sugar together in large bowl. Beat egg whites until stiff. Add egg whites to egg yolks and sugar mixture. Add liquid flavourings and salt, stir and mix well together. Add egg mixture to flour and butter, blend well together. When mixed together well, add the soaked fruit, spices, soda, and cherries; stir until the fruit is distributed evenly through the mixture. Pour in pan and bake in slow oven (250 degrees or 275 degrees F.) for 4 hours. (Thelma Trott Traditional Bermuda Recipes) .

LOW CALORIE FESTIVE FRUIT-CAKE 21 cups candied fruits 1 cup dark raisins 1 cup golden raisins 1 cup dried apricots, chopped 1 cup dark rum 1 cup chopped almonds 1 cup margarine, softened 1 cup sugar 1 tsp. granulated sugar substitute 3 eggs 1 tsp. vanilla 11 cups all-purpose flour 11 tsp. ground cinnamon 1 tsp. baking powder 1 tsp. ground allspice 1 tsp. ground ginger 1 tsp. salt IN a bowl, combine candied fruits, dark and golden raisins, apricots and rum; set aside about 30 minutes, stirring occasionally. Stir in almonds. Pre-heat oven to 300 degrees F.

In another bowl, using an electric mixer, cream margarine, sugar and granulated sugar substitute. Beat in eggs and vanilla. Gradually stir in dry ingredients and fruit mixture. Divide batter between two loaf pans sprayed with non-stick cooking spray. Bake 1 hour and 45 minutes. Cool in pans 10 minutes; remove and cool on wire racks.