Yield: 6 Loaves
| Measure | Ingredient |
|---|---|
| 4 cups | All-purpose flour, divided |
| 1½ cup | Pecan halves, divided |
| 1 cup | Chopped almonds |
| 1 cup | Chopped pecans |
| 1 cup | Chopped dates |
| 1 pounds | Fruitcake mix |
| ½ pounds | Red and green candied cherries |
| 1 teaspoon | Baking powder |
| ½ teaspoon | Salt |
| 1 tablespoon | Ground cinnamon |
| 1 tablespoon | Ground cloves |
| 1 tablespoon | Ground allspice |
| 1 tablespoon | Freshly grated nutmeg |
| ¾ cup | Butter |
| 2 cups | Sugar |
| 5 larges | Eggs |
| 1 teaspoon | Vanilla extract |
| \N \N | Brandy |
LINE 6 (5x3x2 inch) loafpans with parchment paper; set aside.
COMBINE ½ cup flour, 1 cup pecan halves, almonds, and next 4 ingredients, tossing gently to coat. Set aside.
BEAT butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating until blended after each addition.
ADD vanilla, beating well. Gradually add flour mixture, mixing well.
STIR fruit mixture into batter; stir in remaining ½ cup pecan halves. Spoon batter evenly into prepared pans; smooth tops of cakes with back of a wet spoon.
BAKE at 325 F for 20 minutes; decrease temperature to 300 F, and bake 40 minutes or until cake springs back when lightly touched. Cool in pans on wire racks 20 minutes; remove from pans, and cool completely on wire racks.
PEEL paper from cakes; wrap cakes in brandy-soaked cheesecloth. Store in airtight containers in a cool place.
POUR a small amount of brandy over cakes weekly for 4 weeks; then monthly.