2 1/2 c. sugar
1/2 tsp. salt
1 doz. eggs
1/2 tsp. baking soda
1 c. brandy
1/2 tsp. allspice
1 tsp. vanilla
1/2 lb. butter
1/2 tsp. nutmeg
1 tsp. cloves
1 tsp. mace
6 c. flour (reserve 1 c. to flour fruit)
1 c. molasses
2 (11 oz.) pkgs. dark raisins
1 tsp. candied citron, chopped
1 1/2 c. chopped pecans

Cream sugar, salt and butter then add unbeaten eggs, 1 egg at a time. Add molasses, mix 5 cups of flour with soda, spices and fold in.

Add remaining 1 cup flour to fruit and mix until fruit is dusted, then fold into cake batter together with pecans, stir in brandy. Grease pans and line with brown paper, use 1 (10) inch pan and 3 (5 x 9 inch) loaf pans.

Bake at 275 degrees for 2 1/4 to 2 1/2 hours. Put pans of water under cakes in oven. When done, remove cakes from pan and cool on racks. Wrap cooled cakes first in brandy soaked cloths, then in plastic wrap and finally in foil.

Store in cool area and cure for at least 3 weeks before serving.