All ingredients needed

4 cups flour

1/2 teaspn baking powder

1.5 teaspn cinnamon

1 teaspn nutmeg

1.5 teaspn salt

6 cups (18 to 24 oz) of nut halves

1 to 3/4 lb candied pineapple

1 to 3/4 lb cherries

1 lb light raisins or 1.5 lb mixed candied fruit and peels

1 cup crisco

2.25 cups sugar

6 eggs, one at a time.

3 tablespoons brandy

parchment paper [expensive but necessary; do not substitute]

Steps

Sift the following ingredients into large bowl:

4 cups flour

1/2 teaspoon baking powder

1.5 teaspoon cinnamon

1 teaspoon nutmeg

1.5 teaspoon salt

Then add

6 cups (18 to 24 oz) of nut halves

1 to 3/4 lb candied pineapple

1 to 3/4 lb cherries

1 lb light raisins or 1.5 lb mixed candied fruit and peels

Mix well until coated.

In a separate smaller bowl, cream

1 cup crisco

2.25 cups sugar

Add 6 eggs one at a time.

Combine crisco+sugar+eggs into larger bowl.

3 tablespoons brandy

Place mixture in parchment paper-lined pans.

Bake 275F for 3 to 4 hours.

30 minutes prior to finish (1.5 to 2 hours after bake has started) brush with honey or syrup.

After removing from oven, remove from pan and let cool until warm. Then put the bread back into the pan and pour over 1/4 c brandy. After it has soaked in that position, flip the bread back on the cooling rack so the brandy can soak in the other direction.

Allow 2 hours for cooling prior to cutting.

Makes 3-4 loaves.