Instructions: * Note: Martha uses several kinds of jewel-like candied fruits, such as cherries, kumquats, citron, figs, orange peel, lemon peel, and apricots and glaceed fruits such as figs, oranges, pears, apricots, peaches and pineapples for garnish. She also includes dried fruits like raisins, currants, and sour cherries. Freshly roasted nuts add rich texture and balance flavors to a fruitcake; choose favorite varieties such as walnuts, pecans, and hazelnuts.

Heat oven to 275 degrees. Chop candied and dried fruit; set aside. Butter five 6- by 2-inch round cake pans. Butter five strips of heavy brown paper 6- by 3-inches and fit into each pan to form a collar. In bowl of electric mixer, cream butter and 2 cups sugar until light and fluffy. Add eggs, one at a time. Mix in 2 cups of the fruit and molasses, blending well. Remove to a large bowl and sift in the flour and allspice one cup at a time, mixing well between additions.

Divide batter evenly among pans; bake until a toothpick inserted in the center comes out clean, about 3 to 3 1/2 hours. While still warm brush with 1/3 cup brandy mixed with 1 tablespoon sugar. Let cool on a wire rack. Gently remove cakes from pans leaving paper collar intact.

Decorate cakes with glaceed and dried fruits. Heat apricot jam and remaining brandy in a small saucepan over medium heat. Strain and brush over fruits to hold in place.

Makes five 6-inch cakes.

Yield: 5 six-inch cakes

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.