- 1 cup butter or margarine, softened
- 1 1/4 cups packed brown sugar
- 4 eggs
- 3 cups all-purpose flour, divided
- 1 pound chopped candied fruit
- 2 (8 ounce) packages pitted dates, chopped
- 1 (15 ounce) package raisins
- 1 cup chopped walnuts
- 1 cup chopped pecans or almonds
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1/4 cup orange juice
- GLAZE:
- 1 cup confectioners' sugar
- 2 tablespoons milk
- In a mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each. In a large bowl, combine 1/4 cup flour, candied fruit, dates, raisins and nuts; toss until well coated. Set aside. Combine the baking soda, salt, cinnamon, cloves and remaining flour; gradually add to creamed mixture alternately with orange juice. Stir in fruit and nut mixture; mix well.
- Spoon into five greased 5-3/4-in. x 3-in. x 2-in. baking pans (pans will be full). Bake at 325 degrees F for 1 hour. Cover with foil; bake 10-15 minutes longer or until a toothpick inserted near the center comes out clean. Let stand for 10 minutes before removing from pans to wire racks. In a bowl, combine glaze ingredients. With a pastry brush, brush glaze over warm loaves. Cool completely.