2 1/2 cups (625 ml) golden raisins

2 1 /2 cups (625 ml) Sultana raisins

1 cup (250 ml) red candied cherries

1 cup (250 ml) green candied cherries

1 1/4 cups (310 ml) candied citrus peel

1 1/4 cups (310 ml) walnut pieces

1 cup (250 ml) pecan pieces

2 cups (500 ml) sugar

3 tablespoons (45 ml) vegetable shortening

1 tablespoon (15 ml) ground allspice

1 tablespoon (15 ml) ground cinnamon

1/4 teaspoon (1 ml) ground nutmeg

2 cups (500 ml) water

3 cups (750 ml) pastry flour

1 teaspoon (5 ml) baking soda

1 teaspoon (5 ml) salt

Cheesecloth

Rum, brandy or amaretto (optional)

In a saucepan, combine the fruit, nuts, sugar, shortening, spices and water. Bring to a boil and simmer for 10 minutes. Remove from the heat. Let cool and refrigerate overnight.

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter and flour two 23 x 13-cm (9 x 5-inch) loaf pans.

In a bowl, combine the flour, baking soda and salt.

Pour the dry ingredients over the cooled fruit mixture and stir for 5 minutes with your hands or a wooden spoon. Pour the batter into the pans, without packing it.

Bake for about 2 hours, covering the pans with aluminum foil halfway through baking. Unmould and let cool.

Fold each piece of cheesecloth in half and soak them with the liqueur. Wrap the cakes in cheesecloth, then wrap in aluminum foil. Let the cakes rest for a few days before serving to allow the flavours to meld.

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