2 1/2 c. sugar
4 c. flour
4 tsp. cinnamon
4 tsp. baking soda
1 tsp. salt
1 c. raisins, plumped in brandy, drained
1 c. coconut, shredded
4 c. carrots, shredded
2 apples, shredded
1 c. pecans, shredded
6 eggs
2 c. vegetable oil
1 tsp. vanilla extract

Sift dry ingredients into large bowl. Dust raisins with flour; add coconut, fruit, and nuts. Stir well; add eggs, oil, and vanilla, stirring until combined. Cover and let stand in refrigerator for 24 hours to "ripen".

Bake in cupcake tins at 375 degrees for 20 minutes. Test with cake tester. Freeze very well.