Instructions

1. Prepare the Fruit and Nuts: In a large bowl, combine the golden raisins, dark raisins, currants, candied cherries, mixed candied peel, dried cranberries, pecans, and walnuts. Pour the brandy, rum, or orange juice over the fruit mixture and stir well. Cover and let it soak for at least 4 hours, or preferably overnight, at room temperature. Before adding to the batter, drain any excess liquid and toss the fruit and nut mixture with 2 tablespoons of all-purpose flour. This helps prevent the fruit from sinking during baking.
2. Prepare for Baking: Preheat your oven to 300°F (150°C). Grease and flour a 10-inch round cake pan (or a 9x5-inch loaf pan for a smaller, denser cake). Line the bottom with parchment paper, and if using a round pan, also line the sides, extending slightly above the rim of the pan to prevent over-browning.
3. Combine Dry Ingredients: In a medium bowl, whisk together the remaining 2 1/4 cups all-purpose flour, cinnamon, nutmeg, cloves, allspice, and salt. Set aside.
4. Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, cream together the softened butter and brown sugar until light and fluffy, about 3-5 minutes.
5. Add Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition. Stir in the molasses and vanilla extract until fully combined.
6. Alternate Wet and Dry: Gradually add the dry ingredient mixture to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined after each addition, being careful not to overmix.
7. Fold in Fruit and Nuts: Gently fold in the prepared fruit and nut mixture until evenly distributed throughout the batter.
8. Bake the Fruitcake: Pour the batter into your prepared pan and smooth the top. Bake for 2 to 2 1/2 hours, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, loosely tent it with aluminum foil.
9. Cool and Cure: Let the fruitcake cool in the pan for 30 minutes before inverting it onto a wire rack to cool completely. Once completely cool, brush the cake generously with about 1/4 cup of brandy or rum, if using.
10. Store and Baste (Optional): Wrap the cooled fruitcake tightly in plastic wrap, then in aluminum foil, or place it in an airtight container. Store in a cool, dark place. Every week or so, unwrap the cake and brush it with more brandy or rum (using the remaining 1/4 cup total) to keep it moist and enhance its flavor. This "curing" process can last from a few weeks to several months, making the fruitcake even better over time.