Christmas Cake

2 1/2 pounds mixed dried fruits
2 ounces candied peel
2 ounces candied cherries
3 ounces candied ginger
Zest of 1 lemon
Zest of 1 orange
1 tablespoon orange marmalade
1 tablespoon apricot jam
1 cup applesauce
1/4 cup sweet sherry
3 cups flour
1 teaspoon each ground cinnamon, ground ginger,
1 teaspoon each baking powder, nutmeg, ground cloves and allspice
1 cup butter
1 cup dark brown sugar
4 eggs
2 teaspoons vanilla extract
Oven: 325º start

Chop up dried fruits fine and mix with grated zest, applesauce and sherry.  Cover and allow to mellow overnight. Next day sift together spices and flour. Cream butter with brown sugar until fluffy and beat in eggs one at a time; add vanilla Mix the fruit and flour alternately into the butter mixture. Bake in lightly greased and floured bundt pan 2 hours; reduce heat to 300º and continue baking 45 minutes more.  Let cool in pan. Prick all over and sprinkle brandy over top, about 4 tablespoons, once a week, keeping wrapped in a brandy-soaked cheesecloth and in airtight container.