Better than any other we have sampled. Some say this is best stored for at least 1 month before serving, but we have enjoyed it quite fresh as well.
Have all ingredients at room temperature, 68° to 70°F. Preheat the oven to 300°F. Grease and line the bottom and sides of one 10-inch tube pan with wax or parchment paper.
Sift together:
      3 cups all-purpose flour
      1 teaspoon baking powder
      1/2 teaspoon baking soda
      1/4 teaspoon salt
      1 teaspoon ground cinnamon
      1 teaspoon freshly grated nutmeg or ground nutmeg
      1/2 teaspoon ground mace
      1/2 teaspoon ground cloves
In a large bowl, beat until creamy, about 30 seconds:
      1/2 pound unsalted butter
Gradually add and beat on high speed until lightened in color and texture, 3 to 5 minutes:
      2 cups packed light brown sugar or dark brown sugar
Beat in:
      1/2 cup dark molasses or light molasses
      Grated zest and juice of 1 orange
      Grated zest and juice of 1 lemon
Add the flour mixture in 3 parts, alternating with, in 2 parts:
      3/4 cup brandy
beating on low speed or stirring with a rubber spatula just until blended and scraping the sides of the bowl as necessary. Stir in:
      2 1/2 cups diced mixed candied fruits (citron, pineapple, cherries, kumquats, and/or orange and lemon peel)
      2 cups coarsely chopped walnuts
      1 1/2 cups chopped dates
      1 1/2 cups currants
      1 1/2 cups golden raisins
Scrape the batter into the pan and spread evenly. Bake for 3 1/2 hours. The cake may appear done at 2 1/2 hours; simply ignore this. If the cake is getting too dark on top, tent it loosely with aluminum foil for the last 30 to 60 minutes. Let cool in the pan on a rack for about 1 hour. Invert the cake and remove the paper liner. Let cool right side up on the rack. To store, see About Storing Fruitcakes.