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| 1 x ca. 450 g | apricots dried, chopped |
| 1 x ca. 450 g | Dates chopped |
| 1 x ca. 450 g | Red and green candied cherries (store bought or even better, homemade) |
| 1 x ca. 450 g | Red and greed candied pineapple (store bought or homemade) |
| 1 x ca. 450 g | golden raisins |
| 1 x ca. 450 g | Almonds, blanched, toasted, chopped |
| 1 x ca. 450 g | Pecans, broken into pieces |
| 4 Tasse | all-purpose flour |
| 1 x ca. 450 g | Sweet butter |
| 3/4 x ca. 450 g | (1 1/2 cups) brown sugar |
| 3/4 x ca. 450 g | (1 1/2 cups) granulated sugar |
| 12 | eggs |
| 1 Teelöffel | cloves ground |
| 2 Teelöffel | cinnamon |
| 1 Teelöffel | Mace |
| 1 1/2 Teelöffel | Baking soda |
| 1 Teelöffel | salt |
| 4 Esslöffel | rum |
| 4 Esslöffel | Curacao |
| 4 Esslöffel | Brandy |
| 2 | Oranges, Juice and rind of |
| 2 | Lemons, Juice and rind of |
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from Grandma Rose's Book of Sinfully Delicious Cakes, Cookies, Pies, etc. Makes 4 8"x 5" x 3" loaves.
Preheat oven to 300 degrees. Thoroughly grease four 8 x 5 x 3" loaf pans. Dredge fruits and nuts with 1 cup flour and set aside. Cream butter and sugars. Add eggs one at a time, beating after each addition. Sift remaining flour with spices, baking soda, and salt, add add to creamed mixture alternately with flavorings and juices. Pour into loaf pans. Set the pans in a large pan of water and bake for about 2 1/2 hours.
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