1 1/4 lbs. seeded currants
1 1/4 lbs. seedless raisins
1/2 lb. chopped figs
1/2 lb. diced dates
5 c. flour
1/2 tsp. baking soda
1 tbsp. cinnamon
1 tsp. nutmeg
1 tbsp. cloves
2 c. butter
2 c. brown sugar, packed
5 eggs
1/2 tsp. salt
1/2 c. molasses
1/4 c. brandy

Wash currants and raisins in hot water to plump them. Drain and dry thoroughly. Add figs and dates.

Mix and sift together flour, soda, cinnamon, nutmeg and cloves. Combine with mixed fruit. Cream butter and sugar. Beat eggs with salt. Add eggs to butter mixture.

Add molasses and brandy alternately with floured fruit mixture. Turn into well greased tube pan. Place pan in another pan containing 1 inch of hot water. Bake in preheated 275 degree oven about 2 1/2 hours. Remove pan with the water. Bake cake 30 minutes longer. Cool.

Cover with cheesecloth that has been soaked in brandy. Wrap cake with cheesecloth in waxed paper. Store in tightly closed container. Prepare at least 1 month before use.