Step 1

Preheat oven to 300 F to 325 F.

Step 2

Lightly grease sides and bottom of three 6 x 3 x 2 loaf pans with shortening and line with parchment paper or brown baking paper. Set aside.

Step 3

In a non-reactive bowl, combine dried fruits, nuts, and the 1/2 cup brandy. Soak overnight.

Step 4

In another bowl, combine margarine, sugar, syrup, eggs, orange concentrate, molasses, and 2 tablespoons brandy. With an electric mixer, beat until well blended.

Step 5

Add flour, baking powder, salt, nutmeg, and allspice. Beat until well-blended.

Step 6

Add 1/2 the fruit and nut mixture and stir to combine.

Step 7

Pour batter in prepared loaf pans. Spoon the remaining half of the fruit and nut mixture over the batter. Decorate with glazed cherries.

Step 8

Place batter-filled pans in the preheated oven. Place a separate pan of water in the oven either on a rack underneath the fruitcake.

Step 9

Bake at 300 F to 325 F for 1 1/2 to 2 hours or until a toothpick inserted into the center comes out clean.

Step 10

Remove from oven, place on a wire rack and allow to cool for about 5 minutes.

Step 11

Carefully lift the fruitcakes from baking pans and let cool completely.

Step 12

Brush all sides with brandy or rum.

Step 13

Wrap with heavy-duty aluminum foil and store at room temperature in a styrofoam box or tin can.

Step 14

Brush fruitcake with brandy every week for four weeks, then every two weeks.