4 oz. dried apricots
4 oz. candied orange peel
4 oz. pitted dates
4 oz. candied citron
1 c. red cherry halves
2 oz. golden raisins
3 oz. hazel nuts
3 oz. green candied pineapple
3 oz. pecans
3 oz. blanched almonds
3/4 c. all-purpose flour
3/4 c. sugar
1/2 tsp. baking powder
1 1/2 tsp. vanilla
3 eggs
1/4 c. bourbon or brandy (optional)
Shortening

Cut up all fruit and nuts. Mix in a bowl with the other ingredients except for the spirits and shortening.

Prepare a loaf pan (9 x 5 x 3 inches) by lining it with wax paper or aluminum foil. Generously grease the paper or foil with shortening, and fold in the batter. Preheat oven to 300 degrees.

Bake 1 1/2 to 2 hours, testing with a wooden toothpick to see if it's done. To prevent excessive browning, place foil over the top of the pan during the last 1/2 hour of baking.

These cakes are best when made 2 to 3 weeks early to allow their flavor to blossom with age. Pour your favorite bourbon, brandy or wine over the cake, being careful not to pour so much that the cake becomes soggy.

Wrap the cake in plastic wrap or foil to seal in the flavor, and let it age in the refrigerator until ready to serve.