2 1/2 cups all-purpose flour
1 cup light brown sugar, packed
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 cups (1#) mixed candied fruits and peels
1 cup chopped walnuts or pecans
1 cup raisins
1 can (16 oz.) peaches, drained and chopped
1 can (14 oz.) sweetened condensed milk
1 cup jarred mincemeat
1/2 cup apricot brandy
Brandy Hard-Sauce Glaze
1 stick butter at room temperature
1 1/4 cups sifted powdered sugar
3 tablespoons brandy
Preheat the oven to 300º.
Grease and flour 2 - 8 x 4 x 2 inch loaf pans. Stir together the flour, brown sugar, bakin soda, cinnamon, and cloves in a very large mixing bowl. Stir in the candied fruits, nuts and raisins. Add the peaches, milk, mincemeat and 1/4cup of the brandy, stirring until well combined. Turn into prepared pans. Bake for 2 hours or until a cake tester inserted in the center comes out clean. Cool completely. Go around the edges of the cakes with a kinfe and invert. Soak a large piece of cheesecloth in the remaing apricot brandy. Wrap the cakes in cheese cloth and then in foil Store in cool place.
Before serving, if desired, make a glaze by beating the butter ina bowl with an electric mixer at medium speed until smooth and creamy. Slowly add the powdered sugar, beating until light and fluffy. Reduce the speed to low and add 2 tablespoons brandy. Mix in the remaining brandy a teaspoon at a time until the glze is of pouring consistency. Drizzle over the top and sides of the cake.