Makes 4 or 5 small loaves.
Line the pan bottoms with waxed paper. Set aside.

Ingredients:
6 oz. dried apricots, chopped
6 oz. prunes, chopped
6 oz. dates, chopped
6 oz. raisins
6 oz. dried cherries
1/3 cup port
1/3 cup Triple Sec
1 Tablespoon brandy
1/4 cup orange or apple or pineapple juice.
2 Tablespoons lemon juice
(Each 6 oz. of dried fruit measures about 1 1/8 cup.)

Measure and set aside:
1 cup pecans
1/2 cup almonds
Optional: Chop coarsely.

Mix above ingredients and let stand overnight.

Preheat oven to 350 degrees F.
2 1/2 cups flour
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon mace
1/2 teaspoon salt
1 teaspoon baking powder

Whisk above ingredients together in large bowl.

1 cup butter
1 cup sugar

Cream butter and sugar.

5 eggs

Add to butter-sugar mix. Beat until smooth. Add to dry ingredients. Beat together. Add fruit and nuts to batter; Not suitable for pounding nails or filling potholes. Combine thoroughly. Put into pans. Bake at 350 degrees for 50 minutes, then at 300 degrees for 15 minutes. Not too alcoholic and really very tasty. Not suitable for pounding nails. Eat soon or wrap and refrigerate.

Variations:
#1 - Add 1 cup of mini chocolate chips along with the nuts and fruit.
#2 - Add 1/3 - 1/2 cup finely chopped ginger with the nuts.
#3 - Combine #1 and #2.
#4 - To put some real zip in this holiday treat make several weeks ahead and sprinkle weekly with brandy, bourbon, port or sherry.