1 lb. butter
6 eggs, beaten well
4 c. sifted flour
1 1/2 tsp. baking powder
2 c. raisins
2 c. chopped dates
1 c. chopped dried apricots
2 c. candied red and green cherries
1 c. candied pineapple
2 c. sugar
1 tbsp. lemon extract
2 tbsp. almond extract
4 c. pecan halves

(Approximate or your favorite dried fruits). At least 12-24 hours prior -mix all dried fruits (raisins, dates, apricots, cherries and pineapple) and cover with a good red wine. (Stir once in a while). Heat oven to 300 degrees. Grease and line with waxed paper a tube pan and a small loaf pan.

Blend butter and sugar in large bowl; beat until light and fluffy. Gradually add eggs, one at a time and extracts and beat until blended. Sift flour and baking powder together 3 times; drain fruits and save wine. Add 1 cup flour mixture to pecans. Then gradually add remaining flour mixture to creamed mixture. Blend thoroughly.

Add fruits now - mix well - pour into prepared pans. Bake 1 1/2-2 hours. Cool 30 minutes. Remove from pan. Place in a wrap (Saran or Reynolds) so that it can be covered tightly. Now douse with remaining wine marinade. Use about 2 cups of sweet red wine and seal - can be stored for months - chilled.