Step 1

Cream together the butter and sugar until very light and fluffy. Sift flour and mix with spices. Combine all the fruits and nuts and mix with one cup of the spiced flour. Add remaining flour alternately with the well-beaten eggs, fruit juices and coffee to the creamed butter and sugar. Add fruits and nuts. Butter 4 (5x9-inch) loaf pans and line with brown paper and wax paper and butter again. Spoon in batter. Bake in a very slow oven (250 degrees F.) for about 3-1/2 hours, or until a toothpick inserted in the center of the cakes comes out clean. Keep a shallow pan of hot water in the bottom of the oven. Set cakes in pan on wire racks to cool; remove from pans. Wrap each cake in a cloth moistened in brandy. Wrap individually in 2 layers of foil, sealing to make airtight. Store in tins and age at least 1 month. Chill before slicing. If you wish, you may cover the tops with almond paste (marzipan) and candied fruit. The cake can be stored in a cool place for over a year.

Step 2

Cream together the butter and sugar until very light and fluffy. Sift flour and mix with spices. Combine all the fruits and nuts and mix with one cup of the spiced flour. Add remaining flour alternately with the well-beaten eggs, fruit juices and coffee to the creamed butter and sugar. Add fruits and nuts. Butter 4 (5x9-inch) loaf pans and line with brown paper and wax paper and butter again. Spoon in batter. Bake in a very slow oven (250 degrees F.) for about 3-1/2 hours, or until a toothpick inserted in the center of the cakes comes out clean. Keep a shallow pan of hot water in the bottom of the oven. Set cakes in pan on wire racks to cool; remove from pans. Wrap each cake in a cloth moistened in brandy. Wrap individually in 2 layers of foil, sealing to make airtight. Store in tins and age at least 1 month. Chill before slicing. If you wish, you may cover the tops with almond paste (marzipan) and candied fruit. The cake can be stored in a cool place for over a year.