2 (11 oz.) pkgs. mixed dried fruit, including prunes, pears and apricots
1 c. sherry or apple juice
1 c. pitted dates
1 c. unsalted nuts (mixture of Brazil nuts, pecans, walnuts, Macadamia, as desired)
1/2 c. dark brown sugar
1 c. butter, softened
1/4 c. molasses
3 eggs
1 tsp. vanilla
3/4 c. flour
1/2 tsp. cinnamon
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. cardamom
1/4 tsp. nutmeg
1/2 c. raisins

Grease 2 (9 x 5 x 3 inch) loaf pans. Line bottom and sides with waxed paper and grease thoroughly. Coarsely chop mixed dry fruits, removing prune pits first, if necessary. Place in medium bowl and toss with sherry of apple juice. Let stand 1 hour, tossing occasionally. Coarsely chop dates and nuts; set aside. In a large bowl, cream sugar, butter and molasses until light and fluffy. Beat in eggs and vanilla. Blend in marinated fruits with any remaining liquid. Stir together flour, cinnamon, baking powder, baking soda, salt, ginger, cardamom and nutmeg. Add dry ingredients and mix until combined. Stir in raisins, chopped dates and nuts. Spread batter into prepared pans. Bake in 250 degree oven for 2 hours or until wood toothpick inserted in center comes out clean. Remove from pans, peel off waxed paper and cool on rack. Wrap with aluminum foil and store in refrigerator. Makes 2 loaves.