Preheat your oven to 225°F (107°C).

Chop all fruits and nuts to your preferred size - larger chunks for more texture or finer pieces for a more uniform cake.

Place the chopped fruits and nuts in a large container (a turkey roaster works well) and set aside.

Beat the eggs in a large mixing bowl and set aside.

In an electric mixer, cream the softened butter until smooth.

Lightly dust the fruit and nut mixture with just enough flour to coat each piece, preventing them from clumping together.

Dissolve the baking soda in the molasses and set aside.

To the creamed butter, add the beaten eggs, sugar, molasses with baking soda, cinnamon, allspice, cloves, nutmeg, vanilla extract (or chosen spirit), remaining flour, and 2/3 cup of brandy. Mix thoroughly to form a fragrant batter.

Make a well in the center of your fruit and nut mixture, pour in the batter, and mix thoroughly, kneading it together like bread dough until everything is well incorporated.

Prepare eight foil loaf pans by spraying with vegetable oil or buttering them, then line with well-buttered foil or parchment paper.

Pack the mixture evenly into the prepared pans.

Place the pans in the oven with a shallow pan of water beneath them to maintain moisture during baking.

Bake for 3 to 4 hours. After 1½ hours, watch for edges crisping before the top cracks - if this happens, lower the heat slightly and refresh the water in the pan.

The cakes are done when numerous small cracks appear across the top.

Allow the cakes to cool completely before removing from pans.

Once cool, dab each cake liberally with additional brandy.

Wrap each cake first in wax paper, then in aluminum foil, and finally in newspaper.

Store the wrapped cakes in a cool place and allow them to age for at least one month before serving.