2 ½ cups mixed dried or candied fruit of your choice (I use dried cranberries, dried cherries if I can afford them, figs, dark raisins, real candied orange peel if I have it, and finely chopped apricots if I’m in the mood)
1Preheat the oven to 300° F, and grease a bundt or tube pan really well; coat with flour and tap out the excess.
2In a medium bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, allspice and nutmeg. In a large bowl, beat the butter and sugar for a few minutes, until light and creamy. Beat in the molasses and orange and lemon zest and juice.
3Add the flour mixture in 3 parts, alternating with the brandy, rum or juice in 2 parts. Stir in the fruits and nuts and scrape into the pan.
4Bake for 3 ½ hours. Joy instructs: “The cake may appear done at 2 ½ hours; simply ignore this.” If the cake is darkening too quickly on top, cover it loosely with foil for the last 30-60 minutes. Cool in the pan on a wire rack, then invert onto a plate.
5 Store well wrapped at room temperature.