3 c. all-purpose flour
1 1/3 c. sugar
2 tsp. salt
1 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1 c. orange juice
1 c. vegetable oil
1/4 c. dark corn syrup
4 eggs
2 c. raisins
1 lb. mixed candied fruits (2 c.)
1 pkg. (8 oz.) pitted dates, cut up (1 1/2 c.)
1/2 lb. pecan halves (about 2 c.)
3 tbsp. brandy or rum

Heat oven to 275 degrees. Line 2 loaf pans, 9 x 5 x 3 inches or 8 1/2 x 4 1/2 x 2 1/2 inches with aluminum foil; grease. Beat all ingredients except fruits and nuts 30 seconds on low speed in large mixer bowl, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Stir in fruits and nuts. Spread evenly in pans.

Bake until wooden pick inserted in center comes out clean, 2 1/2 to 3 hours. Cover with aluminum foil during last hour of baking, if necessary, to prevent excessive browning. Remove from pans; cool. Wrap in plastic wrap or aluminum foil and store in refrigerator or cool place.

Do not use self-rising flour in this recipe. NOTE: Best made 3 or 4 weeks in advance. Can be wrapped in wine or brandy dampened cloth.