- 4 cups raisins
- 1 (8-ounce) package candied red cherries, halved
- 2 (4-ounce) packages chopped candied citron
- 1 (4-ounce) package chopped candied lemon peel
- 1 (4-ounce) package chopped candied orange peel
- 1 (8-ounce) package chopped candied pineapple
- 6 cups chopped pecans
- 1 (8-ounce) package chopped dates
- 1 (8-ounce) package dried figs, chopped
- 4 cups all-purpose flour, divided
- 1 1/2 cups butter or margarine, softened
- 1 1/2 cups firmly packed brown sugar
- 6 eggs
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground mace
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 cup brandy
- Pecan halves (optional)
- Candied cherries, halved (optional)
- Additional brandy
How to Make It
Combine first 9 ingredients; dredge with 1 cup flour, stirring to coat well. Set aside.
Cream butter in large mixing bowl; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well alter each addition.
Combine remaining flour, soda, and spices; add to creamed mixture alternately with brandy, beginning and ending with flour mixture. Stir in dredged fruit mixture.
Spoon batter evenly into two brown paper-lined and greased 9-inch spring form pans. Garnish top of each cake with pecan and candied cherry halves, if desired. Bake at 300° for 2 1/2 hours or until wooden pick inserted in center comes out clean.
Cool cakes completely in pans. Remove from pans; wrap cakes in cheesecloth soaked in brandy. Cover with plastic wrap or waxed paper, and place in a tightly covered tin to soak for two weeks. Chill thoroughly; thinly slice to serve.