Categories: Cakes, Desserts, Fruits 
      Yield: 8 servings 
  
-------------------------------CANDIED FRUITS------------------------------- 
      1 lb Cherries 
      1 lb Pineapple 
      1 lb Citron peel 
    1/2 lb Orange peel 
 
--------------------------------DRIED FRUITS-------------------------------- 
      1 lb Figs 
      1 lb Pitted dates 
      1 lb Raisins 
      1 lb Currants or Golden Raisins 
 
--------------------------------SHELLED NUTS-------------------------------- 
  2 1/2 lb Pecans 
    1/4 lb Black Walnuts (or English) 
 
-----------------------------OTHER INGREDIENTS----------------------------- 
     12    Eggs 
      1 lb Butter 
  3 1/2 c  Flour (approx.) 
      2 c  Granulated sugar 
      1 c  Heavy molasses (sorghum, 
           - ribbon cane or blackstrap 
    1/2 ts Baking soda (dissolved in 
           - the molasses) 
 
---------------------------SPICES AND FLAVORINGS--------------------------- 
      1 tb Cinnamon 
      1 ts Allspice 
    1/2 tb Cloves 
      1 tb Nutmeg 
      1 tb Vanilla extract 
    2/3 c  Brandy or whiskey 
  
  Makes 8 - 8 inch loaves. 
  Prepare fruits and nuts as desired. Beat eggs in mixer. Begin 
  creaming the butter. While butter is creaming, add just enough flour 
  to the fruits and nuts to give each a thin coating so it won't stick 
  to its neighbor. 
  When the butter is properly creamed, add eggs, sugar, molasses and 
  soda, spices, remaining flour, vanilla and brandy. Let mixer go to 
  work on that. 
  Scoop a depression in the top of the fruit-nut pile and pour the 
  batter over it. Then mix and knead almost like you would knead bread. 
  Pack into 8 (8") well-buttered foil loaf pans which have been lined 
  with foil or brown paper and buttered. Place in a 225 degree oven 
  with a shallow pan of water below them. 
  If the oven temperature is right, they should be done in 3 to 4 hours. 
  After 1-1/2 hours watch them carefully, and if the edges begin to 
  crisp before the to cracks in numerous breaks, turn the heat down and 
  put in a fresh pan of cool water. When little cracks come across the 
  tops of the cakes they are done. 
  When cool, remove them from the pans. When cold dab whiskey or brandy 
  liberally over the outside. Wrap each separately in wax paper, then in 
  aluminum foil. Cover with newspaper and set away to age in a cool 
  place. This aging takes about a month; the alcohol will have 
  evaporated by then and have left only the bouquet and flavor.