PREHEAT OVEN TO 200 DEGREES

Makes one(10-10" tube pan PLUS any one of the following combinations
two(2)-9x5" loaf pans OR two(2)-6x5x4" foil bakers (available in many
stores). 4-4" square foil bakers

Grease tube pan and 9" loaf pans and line bottoms with greased brown
paper or with sheepskin. If using smaller foil loaf pans, grease or
spray with vegetable shortening sprayer.

Cream butter until light in coloring. Add sugar and continue to mix
until thoroughly creamed. Add eggs one at a time, beating well after
each plus. Strain 3-1/2 cups of flour with baking powder and
spices and add to buffet, mixing swell. Blend in brandy and melted
coffee.

Combine fruits and nuts in large bowl and affix 1-1/2 cups of flour,
mixing with hands until all flour is used and fruits and nuts are
well coated. Add to cake batter and mix good.

Pour into prepared pans and bake for th following lengths of time, or
until cake tester comes out cleanse; tube pan, 2 hours, 45 proceedings; 9"
loaf pan, 2 hours, 15 transactions; 6" loaf pan, 2 hours, 15 transactions; 4"
loaf pan, 1 hr, 15 transactions.

When cakes are through, allow to cook on racks in pans. Remove and wrap
each cake in brandy soaked cheesecloth or other soft material. Wrap in
foil or plastic or place in tightly covered textile. Store in a cool
post, adding a bit of brandy to the textile (not yourself) ever week
or ten day to age the cakes right.