1 1/2 cups raisins, each one cut in half (no cheating)
1 1/2 cups golden raisins, each one cut in half
2 cups dates, chopped in to small pieces
2 cups sugar
1 cup boiling water
5 tablespoons butter
3 1/2 cups flour, sifted
1 teaspoon baking soda
1 teaspoon cloves
2 teaspoons cinnamon
1 teaspoon salt
2 cups (either walnuts or pecans)
2 cups candied fruit
1 large bottle of brandy or rum. (flavored brandies do very well)
Cheese cloth or white cotton fabric
Plastic wrap
Foil
 

1. Combine raisins (make sure you cut them in half first), dates, sugar, water, 1 cup of the brandy or rum, and butter in sauce pan.
2. Simmer for 20 minutes.
3. Allow to cool
4. Sift together flour, soda, cinnamon, cloves and salt into large bowl.
5. Stir in dry ingredients in to raisin date mixture.
6. Stir in candied fruit and nuts
7. Pour in to either 1 bunt pan or 2 loaf pans (greased and floured)
8. Bake at 325 F for 1 1/2 to 1 3/4 hours.
9. Remove from oven let cool, remove from pan
10. Allow to sit out for at least 6 hours.
11. Lay out piece of plastic wrap (large enough to wrap cake)
12. Place either cotton, cheese cloth over plastic.
13. Place cake on cloth.
14. Pour brandy or rum over cake (1 jigger for small loaf, 3 jiggers for loaf, 6 jiggers for bunt)
15. Fold cloth around cake, make sure entire cloth is soaked.
16. Wrap plastic around cake
17. Wrap in foil, place in refrigerator
18. Add 1 to 2 jigger of brandy or rum every 7 to 10 days
19. Cakes should be at least 3 months old, better at 6 months, and at peak 1 year.
20. When fixing to eat or give away, open cake allow to breath for couple hours
21. Dispose of cloth, plastic, and foil. Rewrap in fresh plastic wrap and foil.