Heat oven to slow (300°). Grease two 9-1/4x5-1/4x23/4-inch loaf pans. Line bottoms with wax paper; grease paper. Sift together flour, baking powder, cinnamon, allspice, salt and nutmeg onto piece of wax paper. Set aside. Beat together butter and brown sugar in large mixing bowl until light and fluffy. Beat in eggs, flour mixture, molasses, coffee and bourbon. Fold in raisins, red cherries, green cherries, citron, dates, orange peel, lemon peel and coarsely chopped pecans. Divide batter evenly between the 2 prepared pans. Bake on center rack of preheated slow oven (300°) for 2 to 2-1/2 hours until tester inserted in center comes out clean. Remove cakes from pans to rack to cool. Brush with currant jelly. Arrange pecan halves and cherry halves on tops of cakes. Or use citron to cut out leaves and make flower out of cherry halves and sliced pecan halves, if you wish. Wrap carefully in triple layer of cheesecloth soaked in bourbon. Seal tightly with foil. Store in cool, dry place. Best made a few weeks in advance. Once a week, remove foil and brush additional bourbon onto cheesecloth, if you wish. Nutrient Value Per Slice: 398 calories, 3 g protein, 11 g fat, 73 g carbohydrate, 212 mg sodium, 47 mg cholesterol. dess 100