Recipe(tried): Fabulous Pear Brandy Fruitcake

Everyone (including myself), literally dreads being given that awful fruit cake at the holidays, and usually passes it on to someone else.
Here is a fabulous recipe you can give to several people who will later call you up, and rave about them.
Remember, they must be aged at least 2-3 weeks.

PEAR BRANDY FRUITCAKE
Makes Eight 3-1/2 X 6in. loafs

1 1/2 cups each: dried pineapple, and apricots, chopped
2 cups each dried apples and pears, chopped
2 cups black raisins
1 cup golden raisins
1 cup pear Brandy, plus enough to soak the cheesecloth in
3 cups flour
2 tsp baking powder
1 tsp salt
2 tsp cinnamon
1/2 tsp each: nutmeg, cloves, and allspice
2 cups walnuts
2 cups pecans
1 1/2 cups each: hazelnuts, and whole almonds
4 large eggs, beaten until frothy
1 3/4 cups brown sugar, firmly packed
1 1/4 cups applesauce
3/4 cup melted butter, cooled
1/2 cup molasses
Cheesecloth for wrapping

Pre-heat oven to 300 degrees F. Grease 8x3-1/2 in. loaf pans.

1. Combine all of the dried fruits.
2. Pour the brandy over them and toss; let stand 30 min.
3. In a separate bowl, mix together the flour, and next 4 ingredients. Stir in the nuts.
4. Add the fruit mixture and mix well.
5. Combine the eggs, and rest of the ingredients, until well blended and smooth.
6. Combine egg mixture with the flour mixture, and stir well to evenly coat fruit and nuts.
7. Pour the batter into the prepared pans, and fill 3/4 full.
8. Bake for 1 hour. Loaves are done when sides pull away from the pan, and are a rich mahogany color.

Remove from oven and turn out onto cooling racks.
When completely cooled, wrap in cheesecloth that has been soaked in Pear Brandy.
Cover with aluminum foil and store in an air-tight container, or refrigerate until serving.
Age at least 2-3 weeks.

Happy Holidays!