1 c. sugar
1 level tsp. salt
1 level tsp. cloves
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla
1 c. melted butter
1 c. molasses
2 eggs

Sift together dry ingredients. Beat eggs into vanilla, butter and molasses. Place about 2 1/2 to 3 cups fruit (dates, cherries, raisins, I use about 1 cup of each and sometimes add currant s and/or green cherries) into a large bowl and pour 1 cup of brandy over it, letting it set while mixing other ingredients.

When ready to add to mix, pour off excess brandy which may be used later to pour over the cake after baking, and add 1 cup pecans plus 1/4 cup of flour dusted over all nuts and fruit. Put 1 heaping teaspoon of baking soda into 2/3 cup sour milk or buttermilk. Add to sugar and spice, egg mixture alternately with 2 1/2 cups flour. Don't allow batter to become too stiff. Add flour, 1 cup at a time. Fold in dusted fruit and nuts.

Place pan with 2 cups water on bottom shelf of oven. Bake at 325 degrees for about 60 minutes or until done. I double this recipe and make 2 round small bundt pans plus 4 small fluted "Jello" pans which are decorative as gifts. When cooled slightly pierce entire cake and pour brandy over it. Fabulous Christmas Gift!