Old Southern Fruitcake

1 1/2 c Butter; softened, 1 1/4 c Brown sugar; firmly packed
1/3 c Molasses, 7 Eggs; separated
3 c All-purpose flour, 1 1/2 lb Yellow, green & red candied
Pineapple; chopped (about 3-3/4 cups)
1 lb Red & green candied cherries -halved, 3 c Pecan halves; lightly toast
1 c Walnuts; coarsely chopped, 3/4 c Golden raisins, 3/4 c Raisins
1/2 c All-purpose flour, 1 ts Ground allspice
1/4 c Brandy 1 tb Powdered sugar Additional brandy (optional)

Draw a circle with a 10-inch diameter piece of brown paper, using a tube pan as a guide. (Do not use recycled paper.) Cut out circle; set tube pan insert in center, and draw around inside tube. Cut out smaller circle. Grease paper, and set aside.Heavily grease and flour 10-inch tube pan; set aside. Cream butter; gradually add brown sugar, beating well at medium speed of an electric mixer. Stir in molasses. Beat egg yolks; alternately add beaten yolks and 3 cups flour to creamed mixture. (Batter will be very thick.) Combine candied pineapple, cherries, nuts, and raisins  in a large bowl; sprinkle with 1/2 cup flour and allspice, stirring to coat well. Stir mixture int batter. Beat egg whites (at room temperature) until stiff peaks form; gradually fold into batter. Spoon batter into prepared pan. Cover pan with 10-inch brown paper circle, greased side down. Bake at 250 degrees for 4 hours or until cake test done. Remove from oven. Discard paper cover. Loosen cake from sides of pan using a narrow metal spatula; invert pan, and remove cake. Invert cake again onto a wire rack. Combine 1/4 cup brandy and powdered sugar; stir well. Slowly pour brandy evenly over cake; cool completely on wire rack. Wrap cake in brandy-soaked cheesecloth. Store in an airtight container in a cool place 3 weeks.