Heirloom Fruit Cake

1 1/2 cups natural raisins
1 1/2 cups golden raisins
1 cup mixed candied fruits
1 cup whole candied cherries
1 cup candied pineapple chunks
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon allspice
1/2 cup brandy or fruit juice
1 cup walnut pieces
1/2 cup butter or margarine, softened
1 1/2 cups firmly packed brown sugar
2 eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
Brandy for aging

Combine raisins, fruits, spices and brandy or fruit juice. Mix well. Cover and let stand several hours or overnight. Add walnuts.

Grease a 9 x 5-inch loaf pan; line with greased heavy (food-grade, not grocery bag) brown paper.

In large bowl, cream butter, brown sugar and eggs until light and fluffy. Sift together flour, soda and salt; stir into creamed mixture. Mix in fruit-nut mixture until well distributed. Turn batter into prepared loaf pan.

Bake in 325F oven about 2 hours until pick inserted into center comes out clean. Let stand in pan 1/2 hour. Remove from pan; gently peel off paper.

Brush with brandy; wrap in brandy-soaked cheesecloth, then plastic wrap. Store in cool place to age 2 weeks to 3 months.

Yields: 1 fruit cake