1 c. soft butter
1 1/2 c. light brown sugar, packed
3 eggs
3 c. sifted flour
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. each of cloves and allspice
1/2 c. buttermilk
4 c. nuts, chopped
2 (16 oz.) pkgs. cherries, chopped
6 slices pineapple, diced (candied)
2 c. chopped dates
Brandy

Cream butter and sugar until light. Beat in eggs. Add dry ingredients and milk. Mix well. Pour batter over nuts and fruit. Mix real well. Drop from teaspoon onto greased cookie sheet. Bake at 325 degrees for 20-25 minutes. While still warm, sprinkle with brandy. Makes 9 dozen.