1 lb Golden Raisins
1 lb Currants
1/2 lb Citron, sliced thin
1/2 lb Candied Cherries and Candied Pineapple, cut nicely as you please
1/2 lb dates, you must cut them fine
1 lb Whole Pecan Meats
1 lb Ground Almonds
1 lb Macadamia Nuts, chopped
1 Pint Good Brandy
1 Cup Molasses
1 lb Butter
1 lb Brown Sugar
1 Dozen Eggs
1 lb Sifted Flour
Pinch of Salt
1/2 Teaspoon Baking Soda
1 Teaspoon Allspice, slightly rounded
1 Teaspoon Cinnamon
1 Teaspoon Nutmeg
3/4 Teaspoon Cloves
Prepare fruit and nuts and soak overnight in half the brandy in a tightly covered container. (Keep cut up dates separate, as they tend to stick together). The soaking keeps fruit and nuts well apart, makes cake moist and pleasantly aromatic.
The next day, beat butter to a rich cream, then add sugar slowly and beat until fluffy and light. Add molasses and mix well. Beat yolks of eggs until lemon colored, then add to butter mixture and beat very light. Sift flour, salt, and soda, mix in spices, and add to mixture, alternating with remaining brandy. Stir in soaked fruit and nuts. (Only then cut-up dates need to be floured (I floured them with the ground almonds)). Beat whites of eggs until stiff and fold them into cake. Bake in a slow oven in well greased pans for 2 or 3 hours according to size. Quantity makes one large and one medium cake. When cool wrap in an old napkin moistened with brandy, make airtight and put away in cool, dark place to mellow.
