Ingredients
2 cups golden raisins2 cups each coarsely chopped dried apricots and dates1 cup each red and green candied cherries, halved2 cups each coarsely chopped pecans, walnuts and Brazil nuts1/2 cup honey1/4 cup water1 teaspoon lemon juice1 cup butter, softened1-1/4 cups packed brown sugar4 eggs2 cups all-purpose flour1 teaspoon ground cinnamon1/2 teaspoon each ground cloves, mace and nutmeg1/2 teaspoon salt1/4 teaspoon baking soda
Preparation
In a large bowl, combine the fruits, nuts, honey, water and lemon juice; set aside.
In another large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Fold into fruit mixture. Combine dry ingredients; gradually fold into the fruit mixture until evenly coated. Pour into two greased and waxed paper-lined 9x5-in. loaf pans.
With a shallow pan of water in the bottom of the oven, bake at 275° for 2-1/2 hours or until cake tests done. Cover with foil during the last 30 minutes.
Cool 10 minutes; remove to wire rack to cool completely. Remove waxed paper and wrap each cake in foil. Place in plastic bags and store in a cool, dry place.
