1 lb. almonds
1 lb. pecans
1 lb. walnuts
2 lb. raisins
1 lb. citron
1 lb. coconut
1 lb. candied pineapple
1 lb. candied cherries
1 lb. figs
1 lb. dates
1/2 lb. orange peel
1 lb. butter
6 c. flour
1 c. molasses
1/2 c. brandy
2/3 c. milk
1 tsp. allspice
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda, dissolved in 2 tsp. warm water
12 eggs
1 c. grated, raw apples

Leave nuts whole. Mix all ingredients. Coat inside of loaf pans with vegetable spray (Pam). Line bottom of pan with waxed paper. Fill pans with mixture. Bake at 275 degrees for 2 1/2 hours, then at 300 for another 1/2 hour. Cool completely before removing from pans.