1 1/2 cups dried apricots, chopped 1 1/2 cups dates, chopped 1 cup golden raisins 1 cup red and green candied cherries 3/4 cup red and green candied pineapple 1 1/2 cups blanched almonds, toasted and chopped 1 1/2 cups pecans, broken into pieces 2 cups flour, divided 1 cup (2 sticks) unsalted butter, softened 3/4 cup brown sugar, packed 3/4 cup granulated sugar 6 eggs 1/2 teaspoon ground cloves 1 teaspoon ground cinnamon 1/2 teaspoon ground mace 3/4 teaspoon baking soda 1 teaspoon salt 2 tablespoons rum 2 tablespoons brandy 2 tablespoons Grand Marnier, plus more for soaking Juice and zest of 1 orange Juice and zest of 1 lemon

Step 1 Thoroughly grease 2 (8-by-5-inch) loaf pans. Heat the oven to 300 degrees.

Step 2 Combine the apricots, dates, raisins, candied cherries and pineapple, almonds and pecans in a large bowl. Mix in 1/2 cup of the flour to dredge the mixture. Set aside.

Step 3Cream the butter and brown and granulated sugars until light and fluffy. Add the eggs, 1 at a time, beating after each addition.

Step 4Sift the remaining flour with the cloves, cinnamon, mace, baking soda and salt. Add to the creamed mixture alternately with the rum, brandy, the 2 tablespoons of Grand Marnier and the orange and lemon juices and zests. Fold into the fruit-nut mixture. Pour the batter into the loaf pans and smooth the tops.

Step 5Bake the cakes until a toothpick inserted in the center comes out clean, 2 1/2 to 3 hours.

Step 6Cool the cakes in the pans 15 minutes, then remove them onto a wire rack and cool to room temperature.

Step 7Moisten 2 pieces of cheesecloth, large enough to cover each loaf, with Grand Marnier and wrap them around each loaf. Wrap the loaves in foil and refrigerate or store in a cool place. If the loaves start to dry out, sprinkle a little more Grand Marnier over them.

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