Christmas Pudding Bread

Mix candied fruits, 2 ounces pineapple slices, the raisins, port and brandy in small bowl; let stand 2 hours.

Heat oven to 300°. Combine flour, baking soda, cinnamon, allspice, nutmeg and salt in dry food processor container fitted with metal blade; process with two 5-second on/off turns. Transfer to waxed paper.

Remove zests of lemon and orange with vegetable peeler; reserve lemon and orange for other use. Process lemon zest, orange zest and granulated sugar in dry food processor container fitted with metal blade until zests are finely minced, about 1 minute.

Add eggs to sugar mixture; process, adding butter in the in stream within 10 seconds. Process, adding oil in the in stream within 10 seconds. Scrape down side of container. Process, gradually adding brown sugar and molasses within 12 seconds; process 30 seconds. Add plums; process 20 seconds.

Add half the flour mixture and half the candied fruit mixture. Process with two 1-second on/off turns. Scrape down side of container. Add remaining flour mixture and candied fruit mixture; process with 6 half-second on/off turns just until flour is mixed into batter. Scrape down side of container.

Pour batter into a well buttered 9 x 5" loaf pan lined with parchment paper. Bake until wooden pick inserted in center is withdrawn clean, about 1 hour 20 minutes. Cool on wire rack 30 minutes. Remove the loaf from pan; cool to room temperature. Refrigerate in parchment wrapped in aluminum foil 2 days before serving. Garnish with candied pineapple slices.