* Billet: Martha uses several kinds of jewel-like candied fruits, such as
cherries, kumquats, citron, figs, orange uncase, lemon uncase, and apricots and
glaceed fruits such as figs, oranges, pears, apricots, peaches and
pineapples for garnishee. She also includes dried fruits like raisins,
currants, and sour cherries. Freshly roasted nuts add rich texture and
balance flavors to a nut; choose favorite varieties such as walnuts,
pecans, and hazelnuts. Heat oven to 275 degrees. Chop candied and dried
yield; set away. Butter fivesome 6- by 2-inch round cake pans. Butter five
strips of heavy brown report 6- by 3-inches and fit into each pan to form a
leash. In bowl of electric sociable, cream butter and 2 cups sugar until
light and fluffy. Add egg, one at a time. Admixture 2 cups of the fruit and
molasses, blending good. Remove to a large bowl and sift in the flour and
allspice one cup at a time, mixing well between additions. Divide batter
evenly among pans; bake until a toothpick inserted in the center comes out
neat, most 3 to 3 1/2 hours. While still warm brush with 1/3 cup brandy
mixed with 1 tablespoon gelt. Let cool on a wire wheel. Gently remove cakes
from pans leaving paper collar integral. Decorate cakes with glaceed and
dried fruits. Heat apricot jam and remaining brandy in a small saucepan
over medium hotness. Strain and brush over fruits to hold in place. Makes five
6-edge cakes.