1 3/4 cup whole wheat flour
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/8 teaspoon cardamom
1/2 cup honey-dipped papaya
1 cup dates; pitted
1 cup dried pineapple
1 cup dried apricots
1 1/2 cups raisins
1 cup Sultanas (golden raisins)
1/2 cup whole wheat flour
1 1/2 cup walnuts
1 cup butter
1/2 cup honey
1/4 cup molasses
6 egg yolks
1 tablespoon vanilla
1/2 cup apple juice, cider, or brandy; extra for storing
6 egg whites
whole blanched almonds

Prepare 2 loaf tins, 9x5x3, by lining with buttered parchment paper or brown wrapping paper. Let paper extend above long sides of pan 2 inches.

Combine 1 3/4 cups flour with spices and salt. Cut all fruit except raisins and sultanas into small pieces. Sprinkle and separate all fruit with 1/2 cup flour. Chop nuts coarsely and add to fruit.

Preheat oven to 275.

Cream butter. Beat in honey and molasses. Add egg yolks and vanilla and beat until fluffy. Add flour mixture and apple juice or brandy alternately to butter mixture, beating after each addition. Carefully fold in fruits and nuts. Beat egg whites until stiff but not dry, and fold them carefully into batter. Turn batter into prepared pans. Lay almonds on top of each loaf in desired design.

Bake at 275 on middle rack for 3 hours. Cool in pan for at least 30 minutes. Remove from pans; separate from paper; cool completely on cake rack.

Wrap in several thicknesses of cheesecloth which have been drenched with brandy. Then wrap in waxed paper AND foil and store in refrigerator or in cool, dry place. Check moisture every week or so and drench cheesecloth with fresh brandy if needed. Age at least 4 weeks.

If any of the dried fruit isn't available, increase amounts of other fruit accordingly. I replace some with dried cranberries. Use what you love!