2 c. butter
3 c. brown sugar
6 eggs
2 c. raisins
1/2 c. molasses
1/2 c. sour milk
1 tsp. nutmeg
1 tsp. cloves
1 tsp. mace
1 tbsp. cinnamon
4 c. flour
1 tsp. baking soda
1 c. figs
1 pkg. mixed fruit
2 c. walnuts
1 c. Brazil nuts
1 c. pecans
1 pkg. candied pineapple
1 pkg. candied cherries
2 pkgs. oranges, peeled
2 pkgs. candied lemon peel
1 c. dates
1 c. currants
1/2 c. citron
1/2 c. brandy

Cream sugar, butter, and eggs together until creamy and fluffy. Sift 4 cups flour with spices. Mix all prepared fruits and nuts. Add flour to the mixture alternately with milk and molasses. Add fruits and nuts; mix well. Do not smooth batter. Turn into pans lined with wax paper. Bake for 3 hours at 250 degrees or if small pans are used, bake according to size. Makes 13 pounds. Garnish with nuts and cherries.