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1
2 DAYS before: Combine chopped dried figs, chopped dried pears, chopped dried apricots, chopped dried prunes, golden raisins, currants with brandy cover.
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2
1 DAY before: Cut marzipan into 1/2 inch pieces place on plate in single layer, wrap in plastic wrap and freeze.
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3
BAKING DAY: Generously spray 4 8 x 33/4 x 21/2 disposable loaf pans with pan spray Preheat oven to 325F.
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4
Beat 1 1/2 cups butter, sugar and brown sugar in large bowl until light.
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5
Beat in eggs 1 at a time, then vanilla, cardamom, nutmeg and salt.
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6
Stir in flour in 4 additions.
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7
Stir in dried fruit mixture and any soaking liquid from bowl, crumbled mincemeat, dates and nuts Gently stir in frozen marzipan pieces.
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8
Evenly spoon batter among prepared pans.
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9
Place pans on baking sheet.
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10
Bake until tester inserted into center of cakes comes out clean, about 1 hour 15 minutes.
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11
Cool cakes completely in pans on racks.
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12
You'll need 4 sections of cheese cloth Dip cheesecloth in brandy wrap each cake, wrap that in aluminum foil and put the cakes some place to season.
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13
Check it once a week to and re-soak cloth.
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14
(the cloth if it has dried out) Allow to season at least 3 weeks.
