1 box raisins (15 oz.)
1 box pitted prunes (16 oz.)
1 pkg. dried apricots (8 oz.)
1 box chopped dates (8 oz.)
1 carton glace fruit mix (16 oz.)
1 c. brandy
1 1/2 c. butter
2 c. brown sugar, firmly packed
6 lg. eggs
3 c. flour
1 tbsp. cinnamon
2 tsp. salt
1 tsp. nutmeg
1 tsp. allspice
2 lg. ripe bananas, mashed
2 c. pecans or walnut halves

Place raisins in large mixing bowl. Cut prunes and apricots into fourths. Add to raisins along with chopped dates, and glace fruit. Pour 1/2 cup brandy over fruit, tossing to mix. Cover and let stand at room temperature overnight.

Cream butter until light and fluffy. Add sugar gradually, beating well. Add eggs, 1 at a time, beating after each addition. Combine flour, cinnamon, salt, nutmeg and allspice. Add to butter mixture alternately with bananas. Stir in fruit along with nuts. Turn into 3 greased loaf pans.

Bake at 250 degrees for 2 1/2 to 3 hours. Cool 10 minutes in pans. Turn onto rack. Pour remaining 1/2 cup brandy over tops of cake. Wrap tightly to store.