Instructions: Preheat oven to 275 degrees.

Prepare baking pans: 1 regular-size (9-by-5-inch) bread loaf pan and 1 small loaf pan, or one 9-inch round cake pan and 1 small loaf pan. Grease the baking containers with shortening, then line them with parchment paper.

In a plastic bag, combine candied fruit, golden raisins, dark raisins, walnuts, almonds and 1/2 cup flour. Toss to mix well.

In a large bowl, combine granulated sugar, brown sugar and butter. Beat until light and fluffy. Add eggs and beat 2 more minutes. Stir in brandy, applesauce and almond extract.

Gradually add the 1 remaining cup flour that has been sifted with allspice, cinnamon and baking soda.

Mix only until mixture is well-dampened. Turn fruit and nut mixture into the batter. Mix well with large spoon.

Spoon batter into prepared pans.

Bake until cake is dark brown and cake tester comes out clean (this may be as little as 2 hours or as long as 4 hours, depending on your oven and the size of your bakeware; youll have to keep checking).

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.

Simple and quick; takes only 15 minutes to assemble batter.

This recipe may be doubled or tripled with impunity.

Makes 1 regular-size loaf and 1 small loaf

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.