Instructions: Preheat oven to 275 degrees. Line two 10-by-5 inch loaf pans with parchment paper. Grease the bottom and sides with butter.

Coarsely chop raisins, cherries, pineapple, apricots, pecans, almonds and walnuts with a knife. Using a food processor would chop everything too fine.

To a large pot, add the fruits, nuts, water, sugar, butter, nutmeg, cloves, allspice and salt. Bring to a boil on medium-high heat, stirring often, and boil for 1 minute. Remove pan from heat and cool.

Sift together flour, baking powder and baking soda.

In a small dish beat eggs, whipping cream and vanilla just until mixed together.

Add flour mixture gradually to cooled fruit and nuts. Add in egg mixture, stirring everything until perfectly blended (no lumps in flour). Batter will be quite wet.

Ladle batter into loaf pans. Place an ovenproof container (like a 9-by-13 inch pan) of hot tap water on the shelf under the loaf pans to create steam and moisture.

Bake cakes in middle rack of oven for approximately 2 1/2 to 3 hours, checking to make sure tops do not get too brown. Adding a layer of parchment paper over the cakes after about 30 minutes of baking will keep the tops from getting too dark.

Test cake with toothpick in the center. Cake is done when toothpick comes out clean. Top of cakes may be a little tacky to touch when first removed from oven.

When cakes are done, remove from oven. Let cakes cool in pans, then turn out onto a cake rack.

Wrap well in heavy-duty foil, then double plastic freezer bags to freeze or refrigerate.

Slices best when cake is chilled.

Note: Any combination of nuts will be OK.

Note: Use Bakers Sugar or process granulated sugar in blender or food processor.

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