2	cups	Dark Raisins
1/2	cup	Currants
1	cup	Mixed Candied Fruit
1/2	cup	Chopped Dates
1/2	cup	Chopped Prunes
1/4	cup	Brandy
1/2	cup	Chopped Pecans
1 3/4	cups	Flour
1/4	cup	Butter
3/4	cup	Packed Brown Sugar
2		Eggs
1/4	tsp	Vanilla
1/2	oz	Unsweetened Chocolate, melted
1/2	tsp	Baking Soda
1/2	tsp	Salt
1/2	tsp	Ground Cinnamon
1/2	tsp	Allspice
1/2	tsp	Nutmeg
1/2	tsp	Cloves
		Brandy

Prepare one 9 x 15 inch (2 L) loaf pan. Combine raisins, currants, candied fruit, dates and prunes. Stir in brandy and let stand for at least 2 hours or overnight. Add pecans; toss with 1/4 cup of the flour. Set aside.

Cream together butter and sugar. Beat in eggs, one at a time. Beat in molasses, vanilla and chocolate. Combine remaining flour, baking soda and salt and spices; stir into creamed mixture. Add floured fruit and mix thoroughly. Turn into prepared pan.

Bake in 275 degree F (140 degrees C) oven for about 2 1/4 hours or until cake is firm and tester inserted in center comes out clean. Let cool for about 30 minutes in pan; remove cake to rack to cool completely. When cake is cool, remove paper. Wrap in foil or place in airtight tin. Store for about 2 weeks before slicing; unwrap periodically and brush with brandy. This cake will keep for about 2 months.