1 1/2 c. all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. ground cloves
1 c. dried cranberries, dried, pitted cherries or snipped dates
1/3 c. dried blueberries or raisins
1/2 c. chopped hazelnuts or pecans
2 eggs
3/4 c. packed brown sugar
1/2 c. orange juice
1/3 c. cooking oil
Brandy

Grease bottom and sides of 4 (4 1/2" x 2 1/2" x 1 1/2") loaf pans. Set aside.

In a large mixing bowl stir together flour, cinnamon, baking powder, baking soda and cloves. Add cranberries or cherries, blueberries or raisins and hazelnuts or pecans.

In a medium mixing bowl beat eggs; stir in brown sugar, orange juice and cooking oil. Stir into fruit mixture. Spoon about 3/4 cup of the batter into each pan, stirring batter often.

Bake loaves in a 300 degree oven about 40 minutes or until a toothpick inserted near the center of each loaf comes out clean. Cool the loaves in the pans on wire racks for 10 minutes. Remove loaves from pans. Cool thoroughly on wire racks.

Wrap loaves in brandy moistened cheesecloth. Over wrap with foil. To mellow flavors, store in the refrigerator for up to 8 weeks. Re-moisten cheesecloth with about 1 tablespoon brandy once a week or as needed. Makes 4 loaves, 8 servings each.