In a very large bowl, combine all the prepared fruits and nuts: figs, apricots, lemon peel, raisins, dates, pecans, and candied cherries.
Set aside.
In a separate large bowl, sift together the whole wheat flour, white flour, baking powder, and all the spices (nutmeg, cinnamon, cloves, cardamom).
Add the chilled, cubed butter.
Using a pastry blender or two knives, cut the butter into the flour until the mixture resembles coarse cornmeal.
Pour the flour and butter mixture over the fruit and nuts.
Toss everything together thoroughly with your hands until each piece of fruit and nut is individually coated in flour. This prevents them from sinking to the bottom of the cakes.
In another bowl, beat the eggs with the sugar using an electric mixer until the mixture is light, pale yellow, and fluffy.
Stir in the Sauterne wine.
In a small cup, dissolve the baking soda in the 2 tablespoons (30 ml / 1 fl oz) of water, then stir this into the egg mixture.
Pour the wet egg mixture over the floured fruit and nut mixture.
Stir with a sturdy spoon until everything is thoroughly combined and no dry flour pockets remain. The batter will be very thick and heavy.
Preheat your oven to 275°F / 135°C. Generously butter six 7½ by 3½ inch loaf pans.
Line the bottom and sides of each pan with waxed paper or parchment paper, then butter the paper as well.
Divide the batter evenly among the prepared pans, pressing it down firmly to eliminate air pockets. Smooth the tops with a spoon dipped in water. If desired, create a decorative pattern on top of each cake using extra pecan or cherry halves.
Bake for 2 to 2 ½ hours, or until the cakes are a deep golden brown and a wooden skewer or toothpick inserted into the center comes out clean.
Let the cakes cool completely in their pans on a wire rack.
Once cool, carefully remove them from the pans and peel off the paper lining.
To age the cakes, wrap each one individually in a double layer of cheesecloth. Slowly drizzle brandy over the cheesecloth until it is evenly saturated but not dripping.
Wrap the cloth-covered cake tightly in aluminum foil or plastic wrap to seal in the moisture.
Store the wrapped cakes in a cool, dark, and dry place (like a pantry or cellar) for at least one month.
Check them every 1-2 weeks; if the cheesecloth feels dry, unwrap the foil and drizzle with a little more brandy before re-wrapping securely.
Don't skip the aging process! It is absolutely essential for developing the deep, complex flavors that make fruitcake so special. A month is the minimum, but two is even better.
