1 lb blanched almond (3 cups) |
1/2 lb pecans (2 cups) |
1/4 lb walnuts (1 cup) |
1 lb citron, shredded (2 cups) |
1/2 lb lemon, rind of (1 cup) |
1/2 lb orange rind (1 cup) |
1/2 lb candied pineapple (1 cup) |
1 lb candied cherry (2 cups) |
2 lbs seedless raisins (6 to 7 cups) |
1 lb dried fig (2 cups) |
1 lb dates, pitted (2 cups) |
1 lb dried currant (3 to 3 1/2 cups) |
1 (1/2 cup) glass brandy (plus more for pouring on top) |
4 teaspoons cinnamon, ground |
1/2 teaspoon allspice, ground |
2 teaspoons nutmeg, ground |
1/2 teaspoon clove, ground |
2 cups butter, at room temperature (4 sticks) |
1 lb brown sugar |
1 cup molasses |
12 eggs, beaten until foamy |
1 lb all-purpose flour (3 1/2 to 4 cups) |
2 teaspoons salt |
1 blanched almond (for garnish) |
to taste candied cherry (for garnish) |
