Holiday Fruitcake

• 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

1. Combine first 9 ingredients; dredge with 1 cup flour, stirring to coat well. Set aside.
2. 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.
3. Combine remaining flour, soda, and spices; add to creamed mixture alternately with brandy, beginning and ending with flour mixture. Stir in dredged fruit mixture.
4. 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 300u0b0 for 2 1/2 hours or until wooden pick inserted in center comes out clean.
5. 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.

raisins, candied red cherries, candied citron, candied orange, candied pineapple, pecans, dates, allpurpose flour, butter, brown sugar, eggs, baking soda, ground allspice, ground cinnamon, ground mace, ground cloves, ground nutmeg, brandy, halves, candied cherries, brandy

Taken from www.myrecipes.com/recipe/holiday-fruitcake (may not work)