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PREPARATION:Combine fruits in a large enameled kettle or large bowl; cover with brandy and stir to blend. Cover and let soak at least overnight.
Preheat oven to 300°. Cream butter and sugar. Add eggs two at a time, beaten. Add flour which has been sifted and to which has been added spices. Drain fruit; toss with a little flour to lightly coat. Mix well. Prepare loaf pans by greasing then lining with buttered brown paper. Fill 2/3 full with batter and bake for about 3 hours, covering loosely with aluminum foil after 30 minutes to prevent over-browning (do not let the foil touch the cake). Test with cake tester or toothpick after about 2 hours. Makes 10 pounds of cake.
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