¾ cup butter 4 eggs, beaten
2 cups brown sugar
2 cups flour 1 cup orange juice
2 teas. Baking powder ¼ cup dark molasses
2 teas. Cinnamon
½ teas. Nutmeg
½ teas. Cloves
Pinch salt
2 cups pecan halves ¼ cup brandy
1 cup walnuts
2 cups candied red and green cherries
1 cup candied pineapple
Melt butter and set aside to cool.
Combine flour, baking powder, salt, cinnamon, nutmeg and cloves in a large bowl. Add candied fruit and nuts to dry ingredients and coat well. Set aside. In a separate dish, beat eggs until foamy. Gradually add brown sugar until well combined. Blend in orange juice, molasses and cooled, melted butter. Add this mixture to the fruit mixture and stir until combined well. Turn batter into two well greased and floured bread loaf pans or you may use 5 smaller loaf pans. Mixture does not rise much.
Back in a 300 degree oven for 1 ¾ to 2 hours. Tooth pick should come out clean. Leave fruit cake in pans and immediately pierce many times with a toothpick. Slowly spoon brandy on top of each loaf. Brandy usually sizzles when it touches the hot surface of the loaf. Remove fruitcake from pan right away and wrap in aluminum foil while still warm.
Refrigerate at least seven days before serving.