Mother made her fruit cakes right after Thanksgiving. She always made at least two to three dozen loaf pan size cakes. Then at Christmas they would be used for gifts. 1/4 lb. candied cherries, chopped 1/4 lb. candied pineapple, chopped 1/4 lb. candied orange and lemon peel, chopped Optional, if you have them apricots and pears

Set all fruit aside. In a large colander mix: 1/2 c. grated lemon peel 1/4 lb. chopped pecans 2 c. flour

In separate bowl mix: then add to the above ingredients. 1/4 tsp. salt 3/4 tsp. cinnamon, nutmeg and allspice 1/2 tsp. cloves

Cream together: 1 1/4 lbs. brown sugar 8 eggs 6 tbsp. Brandy or orange juice

Blend all ingredients thoroughly. Line well oiled loaf or tube pan with wax paper or brown paper. Pour batter into pan and bake in slow heated oven (300 to 325 degrees). Bake for about 4 1/2 hours. If cake browns to fast cover with oiled brown paper. When done turn upside down on rack, and leave overnight. Loosen cake around edges with table knife. Remove paper. Place cake in either stone crock, enameled utensil or wrap in towel. Sprinkle cake with Brandy once or twice a week during the aging process. Do not allow the top to dry out. Properly stored this cake will last almost indefinitely. Let age at least three to four weeks. The longer the better.