2-1/2 c. sugar 1/2 t. salt 12 eggs 1/2 t. soda 1 c. brandy 1/2 t. allspice 1 t. vanilla 1/2 pound butter 1/2 t. nutmeg 1 t. cloves 1 t. mace 6 c. flour (reserve 1 cup to flour fruit) 1 c. molasses 2 (11 oz.) pkgs. dark raisins 1 t. candied citron, chopped 1-1/2 c. chopped pecans
Cream sugar, salt and butter, then add unbeaten eggs, 1 egg at a time. Add molasses, mix 5 cups of flour with soda, spices and fold in. Add remaining 1 cup flour to fruit and mix until fruit is disted, then fold into cake batter together with pecans, stir in brandy. Grease pans and line with brown paper, use 1 (10") pan and 3 (5x9") loaf pans. Bake at 275 for 2-1/4 to 2-1/2 hours. Put pans of water under cakes in oven.
When done, remove cakes from pan and cool on racks. Wrap cooled cakes first in brandy-soaked cloths, then in plastic wrap and finally in foil. Store in cool area and cure for at least 3 weeks before serving.