Line the base and sides of two 9" loaf pans with parchment paper. Set aside.

In a bowl, whisk together flour, baking powder, baking soda, allspice, cinnamon, nutmeg and salt.

In a separate bowl, beat together the butter, sugar, apple sauce, and honey, until fluffy. Add the eggs one at a time. Stir in the remaining flour mixture all at once just until incorporated.

Boil 1 litre of water, and equally divide over the dried fruit, each in their bowls. Let the fruit sit in the boiling water for 10 minutes. Remove the fruit from the boiling water and puree each dried fruit individually until smooth.

Next, grind the pecans and walnuts until flour-like.

Place each fruit and ground nuts in five separate bowls (i.e. four for the fruits and one for the ground nuts). Using a muffin scoop, divide the batter evenly into each fruit puree as well as ground pecans and ground walnuts until no batter remains. Stir the contents of each bowl to combine.

Preheat oven to 330 degrees.

Line two loaf pans with parchment paper. Scoop one of each batter onto each loaf pan. Alternate scoops of each batter in the pans as this will give you finished holiday loaves that are beautifully vibrant when sliced.

Bake in oven for approximately 55 minutes. Check for doneness with a wooden skewer in the center of the loaf. If skewer comes out clean, the loaves are done.

Remove from oven, place on a cooling rack and douse each loaf with ¼ cup of either brandy or rum.