Preheat oven to 300 degrees F.
Remove stem end from figs, cut in half lengthwise. Cut rings of pineapple in 2 slices, then in half crosswise.
Stone and cut dates, and mix them with 1 cup of flour. Mix the rest of the flour with baking soda and spices.
Mix butter add sugar – cream them. Add the well-beaten egg yolks and stir well. Add the flour mixture alternately with the molasses and fruit juice or brandy.
Fold gently in the beaten whites, then the dates and gradually the raisins.
Line 4 greased loaf pans with waxed paper. Put in a layer of batter, add a layer of pineapple, fill spaces and sides lightly with citron, orange, lemon rind, cherries, and nuts; place then another layer of batter, then a layer of figs, the rest of the fruit and nuts, and top with remaining batter.
Fill 2/3 pans. Fill pan with 1 inch hot water. Set in oven. Bake 1/2 hour, cover with waxed paper, bake 2 hours longer, remove pans from water, and bake 1/2 hour more.
Remove from pans. Wrap cakes in cloth moistened with brandy. Store in covered tin box.