* Oven 300 degrees *

1 cup dark raisins
1 cup golden raisins
2 cartons (4 oz. each) candied pineapple
1 1/2 cups candied cherries, coarsely chopped
1/2 cup brandy

4 cups all-purpose flour
1 Tbsp. baking powder
1 1/2 tsp. salt
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. nutmeg

1 cup butter or margarine, softened
1 cup sugar
1 cup light brown sugar
4 eggs
2 cups cooked pumpkin

In a large mixing bowl, mix raisins, pineapple, cherries, and brandy.
Let stand at least 2 hours.
To measure flour, spoon into dry measuring cup; level with the flat
edge of a knife. Sift together flour, baking soda, baking powder, salt,
cinnamon, and nutmeg. Set aside.
Beat together butter and sugars until light and fluffy; add eggs, one
at a time, beating well after each addition. Add flour mixture
alternately with cooked pumpkin to creamed mixture, beginning and
ending with the flour. Stir in fruit. Pour batter into one
greased, 10" round tube or two, 9" x 5" loaf pans. Bake in a 300 degree
oven about 1 1/2 hours or until tester comes out clean.
Remove from pan and cool.
Cake may be aged in cheese cloth soaked in brandy and stored in a
tightly-covered container (I recommend Rubbermaid).
Every 2 weeks, pour approximately one shot of brandy over each loaf.
*****NOT recommended for children*****

NOTE -- If you prefer, you can add approx. 1 cup chopped pecans to
batter or arrange pecan halves in pan before pouring
batter & then again on top of batter before cooking. Makes a very
pretty presentation!